Eggplant dip with Lebanese flatbread

Ingredients for 6 servings:

• 4 pieces of bread (pita bread)
• 3 tbsp sesame seeds, roasted
• 3 tbsp thyme, chopped
• 3 tbsp poppy seeds, blue
• 150 ml extra virgin olive oil
• 2 small eggplants
• 1 garlic, crushed
• 4 tbsp spice paste (tahini)
• 25 almonds, ground
• ½ lemon(s), the juice
• ½ tsp cumin, ground
• 2 tbsp mint, fresh leaves
• 2 tbsp extra virgin olive oil
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

To make the Lebanese flatbread, break the pita bread in half and carefully split the halves horizontally. For a stronger flavor, coarsely grind the sesame seeds, thyme, and poppy seeds in a mortar and pestle. Stir in the olive oil. Brush the inside of the pita bread with the mixture and toast in the oven or under the grill until golden brown and crispy. Let cool, break into pieces, and set aside. Grill the eggplant, turning occasionally, until tender. Peel off the skin, roughly chop the eggplant, and drain in a sieve. Squeeze the eggplant vigorously and place it in a blender or food processor. Add the garlic, tahini, almonds, lemon juice, and cumin; season with salt and pepper, and blend to a creamy paste. Roughly chop half the mint and stir into the mixture. Transfer the dip to a bowl, sprinkle with the remaining mint leaves, and drizzle with olive oil. Serve with Lebanese flatbread. Note: Baba Ganoush is the name of this delicate eggplant dip from the Middle East. Its delicately spicy flavor comes from tahini, a sesame paste with cumin.