Baba Ghanouj-I(An Arab Eggplant Dip) - cooking recipe

Ingredients

1 medium-large eggplant
Juice of 1 lemon
3 Tbsp. yogurt
2 or 3 large cloves of garlic
2 heaping Tbsp. tahini (sesame seed paste)
Salt to taste
Summak (a mild Arab spice) or chopped parsley for garnish
2 Tbsp. olive oil

Preparation

Pierce eggplant in several places, set on a baking sheet, and bake in a 350\u00b0F. oven for 1 hour. Let cool.