Aubergine & Sesame Pate

• 1/2 medium eggplant
• 1 each garlic cloves crushed
• 1 1/2 tablespoons tahini (sesame paste)
• 1 x lemon juice juice of 1 lemon
• 1 tablespoon olive oil
• 1 x sesame seeds toasted
• 1 x cayenne pepper
• 1 x parsley leaves flatleaf

1. Preheat the oven to 200c/400f/Gas 6.
2. Bake the aubergine for 25 to 30 minutes until tender.
3. Cool slightly, then peel and puree the flesh in a blender or processor.
4. Add the garlic, tahini and lemon juice and process until mixed.
5. With the motor running, drizzle in the oil to make a smooth paste.
6. Season to taste.

eggplant, garlic, tahini, lemon juice juice, olive oil, sesame seeds, cayenne pepper, parsley

Taken from recipeland.com/recipe/v/aubergine-amp-sesame-pate-3539 (may not work)