Baba Ganoush and Lebanese Flatbread Recipe
Baba Ganoush is a delectable pureed eggplant dip from the Middle East. Tahini — a sesame seed paste — with cumin is the main flavoring, giving a subtle yet significant hint of spice.
- 2 small eggplants
- 1 garlic clove, crushed
- 4 tbsp (60 ml) tahini paste
- ¼ cup (1 oz/25 g) ground almonds
- Juice of ½ lemon
- ½ tsp (2.5 ml) ground cumin
- 2 tbsp (30 ml) fresh mint leaves
- 2 tbsp (30 ml) olive oil
- Salt and ground black pepper
- Fresh thyme sprigs, to garnish
- #For the Lebanese Flatbread #
- 6 pitta breads
- 3 tbsp toasted sesame seeds
- 3 tbsp chopped fresh thyme leaves
- 3 tbsp poppy seeds
- ⅔ cup (¼ pint/150 ml) olive oil
- #To Make the Lebanese Flatbread# Split the pitta breads through the middle and carefully open them out.
- Mix the sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavor.
- Stir in the olive oil. Spread the mixture lightly over the cut sides of the pitta bread.
- Grill until golden brown and crisp.
- When cool, break the pitta breads into rough pieces and set aside. #To Make Baba Ganoush# Grill the eggplants, turning them frequently, until the skin is blackened and blistered.
- Remove the peel, chop the flesh roughly and leave to drain in a colander.
- Squeeze out as much liquid from the eggplants as possible.
- Place the flesh in a blender or food processor. Add the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste.
- Roughly chop half the mint and stir into the dip.
- Spoon the dip into a bowl, scatter the remaining leaves on top and drizzle with olive oil.
- Place the bowl on a platter, surround with the Lebanese flatbread and garnish with the fresh thyme sprigs.