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.
#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.