Eggplant Dip

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.

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.

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