Eggplant (Aubergine)-Tahini Dip

A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  large eggplant
• 4  tablespoons tahini
• 2  garlic cloves, crushed
• 1⁄4 cup  ground almonds
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon cumin powder
• 2  tablespoons fresh mint leaves
• 2  tablespoons olive oil
•  salt
•  fresh ground black pepper

Directions

1. Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
2. Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
3. Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
4. Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
5. Goes well with pita crackers.