Lentil Eggplant Pate

This is a really nice pate you could serve with fat free crackers,
melba toast or home made tortilla chips. It's also nice as a ribbon
sandwich filling along with cream/cottage cheese.
Adapted from "Sarah Brown's Vegetarian Cookbook".
LENTIL AND EGGPLANT PATE
100g whole lentils, green or brown
1 medium eggplant (aubergine)
100g mushrooms, chopped
2 cloves garlic, crushed
1 tsp ground coriander
2 tbsp chopped mint
juice of 1/2 lemon
salt and pepper
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.