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This delectable Middle Eastern dish is
flavored with tahini (sesame seed paste), which gives it a
subtle hint of spice.
Ingredients
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small eggplant - 2
-
olive oil - 2 tbsp
-
garlic - 1 clove, crushed
-
fresh mint leaves - 2 tbsp
-
tahini (sesame seed paste) - 4
tbsp
-
ground cumin - 1 tbsp
-
ground almonds - 30g
-
lemon juice - ½ lemon
-
ground black pepper and salt
Lebanese flatbread
Method
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First, start by making the
Lebanese flatbread. Split the breads through the middle and
carefully open them out.
-
Mix the sesame seeds, poppy seeds
and chopped thyme in a mortar. Crush them lightly to release
flavor.
-
Stir in the olive oil, spread the
mixture over the cut sides of the bread.
-
Grill the bread until golden brown
and crisp. Break into pieces when it was completely cool.
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Then, grill the aubergines,
turning them frequently until the skin is blackened and
blistered.
-
Remove the skin, chop the flesh
and leave to drain in a colander.
-
After 40 minutes, squeeze out as
much liquid from the aubergines as possible.
-
Place the flesh in a blender, add
in tahini, garlic, cumin, lemon juice, and almonds.
Season with pepper and salt, then process to smooth paste. Chop
half of the mint and stir in.
-
Spoon the mixture into a bowl,
scatter the remaining mint leaves on top and drizzle with olive
oil.
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Serve with the Lebanese flatbread.
Serves 5.
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