Eggplant Dip
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
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
