Eggplant Dip


Eggplant Dip

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March 29, 2017

Eggplant Dip


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


1Broil 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.