Category: Appetizers

1 large Eggplant

1 large Garlic clove

3 Shallots

1 tsp Garam Masala

3 tbsp Tahini (creamed sesame)

1 Lemon peel, finely grated

3 tbsp Lemon juice

Salt to taste

2 tsp 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.