Baba Ganoush with Lebanese Flatbread

 

                    Baba ganoush is a delectable aubergine dip which comes from the Middle East. Tahini, a sesame seed paste with cumin, gives the dish a hint of spice.

Serves 6

• 2 small aubergines (eggplants)
• 1 garlic clove, crushed
• 60 ml tahini
• 60 ml ground almonds
• Juice of ½ lemon
• 2 ml ground cumin
• 30 ml fresh mint leaves 
• 30 ml olive oil
• Salt and ground black pepper

For the flatbread

• 4 pita breads
• 45 ml sesame seeds
• 45 ml fresh thyme leaves
• 45 ml poppy seeds
• 150 ml olive oil

1. First, make the Lebanese flatbread ; split the pita breads through the middle and open them out.
2. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar ; crush them qith a pestle to release the flavour. Stir in the olive oil ; spread the mixture over the cut sides of the pita bread.
3. Grill (broil) until golden ; when cool, break into pieces and set aside.
4. Grill (broil) the aubergines, turning them frequently, until the skin is blackened and blistered ; remove the skin, then chop the flesh roughly and leave to drain in a colander.
5. Squeeze out as much liquid from the aubergine as possible.
6. Place the flesh in a blender or food processor, then add the garlic, tahini, ground almonds, lemon juice and cumin, with salt to taste ; process to a smooth paste, then roughly chop half the mint and stir into the dip.
7. Spoon the paste into a bowl, scatter the remaining mint leaves on top and drizzle with the olive oil.
8. Serve with the Lebanese flatbread.

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