Moroccan Baba Ganoush Eggplant Dip
----------------------------------
2 medium size eggplants  
1/4 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