Lebanese Baba Ghanoush

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.
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