Greek Eggplant Dip - cooking recipe

Ingredients

1 eggplant
2 Tbsp. olive oil
1/4 c. chopped onion
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. ground cumin
dash of black pepper
1/2 c. chopped tomato
2 tsp. lemon juice
1 c. yogurt

Preparation

Preheat oven to 375\u00b0.
Bake slitted eggplant in shallow baking dish until soft, about 50 minutes.
Meanwhile, in small skillet, heat oil until hot.
Add onion and garlic and saute until transparent.
Set aside.
Remove eggplant and cool.
Peel off skin and take out seeds.
Place eggplant pulp, onion and garlic into food processor and puree.
Add salt, cumin, pepper, yogurt and lemon juice.
Puree.
Chill.
Add chopped tomato and garnish with fresh parsley.
Serve on warm pita bread triangles.
Makes 4 cups.