Ingredients
-
1
-
4
-
2
-
1/4
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
Directions
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 , Very nice used almond butter instead of crushed almonds, which I felt was a fair substitution Otherwise, left as is Yum!, 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
|
1
Done
|
Roast Eggplant Under the Broiler, Turning Frequently, Until the Skin Is Charred and Blistered. |
|
2
Done
|
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
Done
|
Put Eggplant Flesh Into Blender, Add Tahini, Garlic, Almonds, Lemon Juice, Cumin Powder, Salt and Pepper. |
|
4
Done
|
Transfer to Serving Bowl, Fold in Mint Leaves and Drizzle With Olive Oil. |
|
5
Done
|
Goes Well With Pita Crackers. |
