Middle Eastern -Baba Ganoush with Pita bread

Source : Start By Making The Flatbread Split The Pita Bread Through The Middle And Carefully Open Them Out Mix The Sesame Seeds Chopped Thyme And Poppy Seeds ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 17, 2021

Step:

  1. Start by making the flatbread. Split the pita bread 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 flavour

  2. Stir in the olive oil. Spread the mixture lightly over the cut sides of the pita bread. Grill until golden brown and crisp. When cool break into rough pieces and set aside

  3. Grill the aubergine, turning them frequently, until the skin is blackened and blistered. Remove the peel and chop the flesh roughly and leave to drain in a colander.

  4. Separate out as much liquid from the aubergine as possible. Place the flesh in a blender or food processor. Add the garlic, tahini, ground almonds, lemon juice, and cumin. Add salt to taste and process to a smooth paste. Roughly chop half the mint and stir into the dip.

  5. Spoon into a bowl, scatter the remaining leaves on top and drizzle with olive oil. Serve together with the flatbread.


Ingredients

  1. 2 small aubergines
  2. 1 garlic clove, crushed
  3. 4 tbsp tahini
  4. 25 g ground almonds
  5. 1 half a lemon
  6. 1/2 tsp ground cumin
  7. 2 tbsp fresh meant leaves
  8. 2 tbsp olive oil
  9. Salt and ground black pepper
  10. For the Flatbread
  11. For pita breads
  12. 2 tbsp toasted sesame seeds
  13. 2 tbsp fresh thyme leaves
  14. 3 tbsp poppy seeds
  15. 150 mL olive oil

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