Instructions: This is a really nice pate you could serve with fat free crackers, melba toast or home made tortilla chips. Its also nice as a ribbon sandwich filling along with cream/cottage cheese.

Bring lentils to boil in large pan of water. Cover and simmer until soft - about 45 minutes. Leave to cool for 5-10 minutes. Slice eggplant into 2cm

(3/4inch) thick slices and then grill both sides until pulp is soft. Remove skin and chop finely (or process). Dry fry the ground coriander for a few minutes to bring out the aroma. Add the mushrooms and garlic and cook until soft. Mix all together, adding lemon juice and seasoning and blend until smooth.

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