Ingredients
-
2
-
1
-
4
-
1/4
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
Directions
Lebanese Baba Ghanoush, A middle eastern aubergine dip with tahini and cumin, Excellent! I got to eggplants at Farmer’s Market yesterday, grilled them while grilling dinner last evening, put it all together this morning, just great I had to skip almonds, didn’t want to get get them, but it was still great Hands down over the container version at the store, since we are 45 miles from the nearest middle eastern restaurant Thanks!, Great – just the way we had it in the Middle East this spring
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Spoon Dip Into a Bowl and Scatter Remaining Leaves and the Olive Oil on Top. Serve With Toasted Pitta Bread. |
