Recipe - Eggplant Tahini Pate

1 lg Eggplant
1 lg Garlic clove
3 Shallots
1 teaspoon Garam Masala
3 tablespoon Tahini (creamed sesame)
1 Lemon peel, finely grated
3 tablespoon Lemon juice
Salt to taste
2 teaspoon Olive oil
Cayenne pepper
Halved lemon slices (opt)
Fresh parsley sprig (opt)
Pita bread, cut in strips

Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.

Bake eggplant in preheated oven 3040 minutes or until softened and skin
has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in
a blender or food processor with garlic, shallots, Garam Masala, tahini,
lemon peel and juice until smooth and evenly combined.

Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil
and sprinkle with cayenne pepper. Garnish with lemon slices and parsley
sprig, if desired, and serve with pita bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini