Eggplant Dip With Toasted Pita Bread

Thank you ladies-Do let me know how it come out.

Holidays are coming and here's an easy and tasty appetizer

1 medium eggplant (aubergine) about 1 pound
3 tbs extra virgin olive oil
3 tbs freshly squeezed lemon juice
4 cloves garlic finely chopped
4 pita bread, sliced into wedges and toasted

Preheat oven 400F, place the eggplant on a baking sheet. Pierce with the fork in few places.Bake for 1 hour. Allow to cool, remove the skin and coarsly chopp the flesh. Place in a sieve and squeeze extra liquid. With fork mash the eggplant add oil, lemon juice and garlic. Stir well. Serve with toasted pita bred.