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Eggplant Tahini Pate

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EGGPLANT TAHINI PATE
 Categories: Appetizers, Spreads, Indian
      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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