A great meal !

• 1 large eggplant
• 1 large garlic clove
• 3 shallots
• 1 teaspoon garam masala
• 3 tablespoon tahini (creamed sesame)
• 1 lemon peel, finely grated
• 3 tablespoon lemon juice
• 1 salt to taste
• 2 teaspoon olive oil
• 1 cayenne pepper
• 1 halved lemon slices (opt)
• 1 fresh parsley sprig (opt)
• 1 pita bread, cut in strips
1. Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.
2. 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.
3. 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.