Title: Eggplant Tahini Pate
Categories: Appetizer Greek
Yield: 6 Servings

1	lg	Eggplant
1	lg	Garlic clove
3		Shallots
1	ts	Garam Masala
3	tb	Tahini (creamed sesame)
1		Lemon peel, finely grated
3	tb	Lemon juice
		Salt to taste
2	ts	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 30-40 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.

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