Categories: Appetizers, Spreads, India 
      Yield: 6 servings 
  
      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.