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 350F. (175C.). 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.