Preheat oven to 350 degrees F.
Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
Recipe courtesy Michael Symon
Recipe courtesy of Bobby Flay