Baba Ghanoush with Lebanese Flatbreads
Ingredients
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.
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