Moroccan Baba Ganoush Eggplant Dip
2 medium size eggplants1/4 cup olive oil
1 Tbsp cumin
1 Tbsp red paprika
1 Tsp white pepper powder
3 Tbsp fresh squeezed lemon juice
3 Cloves, crushed
1/2 Tsp red hot paprika
some parsley (for decoration only)
Wrap the eggplants with silver-paper, and roast them on the gas fire until they get soft.
Peel the eggplants with a Knife.
Chop the eggplants until they turn into a dip.
Add all the other ingredients to the eggplants, mix well and its ready.
From: A Mideast Feast: The best Middle-Eastern recipes [archive.org]
