Eggplant-Sesame Dip(Arabic) - cooking recipe

Ingredients

1 large eggplant
1/2 c. sesame-seed paste (tahini paste)
2 Tbsp. vegetable oil
juice of 2 lemons (6 Tbsp.)
2 garlic cloves, put in halves
salt and freshly ground white pepper to taste
chopped parsley or pomegranate seeds (if desired)

Preparation

Preheat oven to 400\u00b0 (205\u00b0C).
Use a fork to pierce eggplant in several places.
Place pierce eggplant on oven rack and bake 3/4 hour or until soft.
Cool.
Peel.
Dice pulp into a blender or food processor.
Add sesame seed paste, oil, lemon juice, garlic, salt and pepper.
Process until mixture is smooth and pale.
Spoon into serving bowl.
Garnish with parsley and/or pomegranate seeds, if desired.
Makes 2 cups.