Eggplant Dip with Lebanese Flatbread

Summary

Ingredients

• 4 piece (s) bread (s) (pita bread)
• 3 tablespoon sesame seeds, toasted
• 3 tablespoon thyme, chopped
• 3 tablespoon poppy seeds, blue
• 150 ml olive oil, extra virgin

For the dip:

• 2 small eggplant (s)
• 1 garlic, crushed
• 4 tablespoon spice paste (tahini)
• 25 almond (s), ground
• 0.5 ½ lemon (s), the juice from it
• 0.5 teaspoon ½ cumin, ground
• 2 tablespoon mint, fresh leaves
• 2 tablespoon olive oil, extra virgin
• salt
• Pepper, black, freshly ground

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Instructions

1. For the Lebanese flatbread, break through the pita bread in the middle and carefully divide the halves horizontally. Roughly grind the sesame, thyme and poppy seeds in a mortar for a stronger flavor.
2. Stir in the olive oil. Brush the inside of the pita bread with the mixture and roast in the oven or under the grill until golden brown and crispy. Let cool, break into pieces and set aside.
3. Grill the aubergines, turning them occasionally, until tender. Peel off the skin, roughly chop the aubergines and drain them in a colander.
4. Squeeze the aubergines vigorously and place in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin, season with salt and pepper and puree to a creamy paste. Roughly chop half of the mint and stir into the mixture.
5. Pour the dip into a bowl, sprinkle with the remaining mint leaves and drizzle with olive oil. It is served with Lebanese flatbread.
6. Note: Baba Ganoush is the name of the delicate eggplant dip from the Middle East. It owes its delicately spicy aroma to tahini, a sesame paste with cumin.