Baba Ghanoush with Lebanese Flatbreads
|2 small egg plants|
|1 garlic clove, crushed|
|4 tbs tahini|
|1/4 cup ground almonds|
|juice of 1/2 lemon|
|1 tsp ground cumin|
|2 tbs fresh mint leaves|
|2 tbs olive oil|
|kosher salt and fresh cracked black pepper|
|4 pita breads|
|3 tbs sesame seeds|
|3 tbs fresh thyme|
|3 tbs poppy seeds|
|2/3 cup olive oil|
Baba Ghanoush is a wonderful spicy Middle Eastern egg plant dip.
- Split the pita breads through the middle and carefully open.
- Mix the sesame seeds, thyme and poppy seeds in a spice grinder or mortar and grind them lightly to release the flavor.
- Stir in the olive oil. Then spread the mixture over the cut sides of the pita bread.
- Grill or broil until golden brown and crisp. Let cool then break into pieces for dipping.
- Grill the egg plants, turning them frequently until the skin is blackened and blistered.
- Peel off the skins and chop the flesh coarsely and leave to drain in a colander.
- Squeeze out as much liquid from the egg plants as possible.
- Place the flesh in a food processor, then add the garlic, tahini, ground almonds, lemon juice, cumin and salt to taste.
- Process to a smooth paste, then coarsely chap half the mint and stir into the dip.
- Spoon the paste into a serving bowl and sprinkle the remaining mint leaves on top of the dip and drizzle with the olive oil.
- Serve with the Lebanese flat bread.