Eggplant Dip

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Eggplant Dip

Yields1 Serving
 2 japanese eggplant, or 1 globe
  1 garlic clove, crushed
  2 T tahini
  1/8 C ground almonds
  juice of 1/2 lemon
  1/2 t ground cumin
  2 T fresh mint or basil leaves
  2 T olive oil
  Salt and black pepper
  pita bread
1

Broil the eggplant, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and let drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplant as possible.

2

Place the eggplant flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season with salt and pepper, and then process to a smooth paste. Chop half the mint/basil and stir in.

3

Spoon into a bowl, sprinkle the remaining mint/basil leaves on top and drizzle with olive oil. Serve with toasted pita bread.

Ingredients

 2 japanese eggplant, or 1 globe
  1 garlic clove, crushed
  2 T tahini
  1/8 C ground almonds
  juice of 1/2 lemon
  1/2 t ground cumin
  2 T fresh mint or basil leaves
  2 T olive oil
  Salt and black pepper
  pita bread

Directions

1

Broil the eggplant, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and let drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplant as possible.

2

Place the eggplant flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season with salt and pepper, and then process to a smooth paste. Chop half the mint/basil and stir in.

3

Spoon into a bowl, sprinkle the remaining mint/basil leaves on top and drizzle with olive oil. Serve with toasted pita bread.

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