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.

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