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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A middle eastern aubergine dip with tahini and cumin Ingredients:
2 small aubergines |
1 garlic clove, crushed |
4 tablespoons tahini paste |
1/4 cup ground almonds |
1/2 lemon, juice of |
1/2 teaspoon cumin |
2 tablespoons fresh mint |
2 tablespoons olive oil |
salt |
fresh ground pepper |
fresh thyme sprig (to garnish) |
Directions:
1. Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
2. Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
3. Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.
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