1 lg Eggplant 1 lg Garlic clove 3 Shallots 1 ts Garam Masala 3 tb Tahini (creamed sesame) 1 Lemon peel, finely grated 3 tb Lemon juice Salt to taste 2 ts Olive oil Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) Pita bread, cut in strips Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread.
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