Eggplant Tahini Pate

1. Preheat oven to 350'F.
2. (175'C.
3. ). Prick eggplant several times with a fork.
4. Bakei eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown.
5. Cool, trim ends and peel eggplant.
6. Process flesh in a blender or food processor with garlic, shallots, Garam Masalai, tahini, lemon peel and juice until smooth and evenly combined.
7. Seasoni with salt.
8. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper.
9. Garnishi with lemon slices and parsley sprig, if desired, and serve with pita bread.