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1 lg Eggplant Salt to taste
1 lg Garlic clove 2 ts Olive oil
3 Shallots Cayenne pepper
1 ts Garam Masala Halved lemon slices (opt)
3 tb Tahini (creamed sesame) Fresh parsley sprig (opt)
1 Lemon peel, finely grated Pita bread, cut in strips
3 tb Lemon juice
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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