Aubergine and Sesame Pate

1/2 md Aubergine
1 Crushed garlic cloves
1 1/2 tb Tahini
1/4 Juice of 1 lemon
1 tb Olive oil
Seasoning

Garnish
Toasted Sesame seeds
Cayenne Pepper
Flatleaf Parsley

Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.

Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.

Transfer to a serving dish, garnish and serve cold with pitta bread.

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