Title: Baba ghanouj (an arab eggplant dip)
 Categories: Dip
      Yield: 8 Servings
 
      1 md Eggplant
      1    Lemon; juice of
      2    -(up to)
      3    Cloves (large) garlic
      2    -(up to)
      3 tb (heaping) tahini (sesame
           -seed paste)
           Salt to taste
           Summak (a mild Arab spice)
           -or chopped parsley for
           -garnish
      2 tb Olive oil
  
  Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1
  hour. Let cool.  Strip off and discard peel, and cut remaining
  eggplant into chunks and place in blender.  Add lemon juice, garlic,
  tahini and salt. Blend until smooth, stopping blender to push down
  ingredients as needed. Put in a bowl, sprinkle summak or chopped
  parsley on top, and drizzle with 2 tbsp olive oil. Serve with pieces
  of pita bread to dip into it.