Eggplant Aubergine Tahini Dip

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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.

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Steps

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Roast eggplant under the broiler , turning frequently , until the skin is charred and blistered.

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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.

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Put eggplant flesh into blender , add tahini , garlic , almonds , lemon juice , cumin powder , salt and pepper.

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Transfer to serving bowl , fold in mint leaves and drizzle with olive oil.

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Goes well with pita crackers.

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Ingredients

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eggplant, tahini, garlic cloves, ground almonds, lemon, juice of, cumin powder, fresh mint leaves, olive oil, salt, fresh ground black pepper