Aubergine and Sesame Pate

1/2 medium aubergine
1 clove garlic crushed
1-1/2 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
toasted sesame seeds
cayenne pepper
flatleaf parsley

1 Preheat the oven to 400F. Bake the aubergine for 25-30 minutes until tender. Cool slightly, then peel and puree the flesh in a blender or processor.

2. 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 pita bread.

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