Eggplant Dip (Baba Ganoush)

Ingredients:

2 Medium Eggplants
1/4 cup Ground Almonds
1/4 cup Sesame Seed Paste ( Tahini )
2 Garlic Cloves (Crushed)
Juice of 1 Lemon
1/2 Tsp Ground Cumin
2 Tbs olive oil
Salt and ground black pepper


Method:

1. Roast the eggplant in a pre-heated oven at 450F/ 330C for 30-40 minutes or until tender and collapsing. Pierce the eggplant all over with a fork before roasting to prevent it bursting.

2. When the eggplant is cool enough to handle, half and scoop the flesh out into a food processor. Process until smooth. Add the lemon juice, sesame seed paste (Tahini), garlic, and ground almonds salt and pepper. Process until blended. With the motor running, drizzle in about two tablespoon of oil, until the dip is creamy and well blended. Taste and adjust the seasoning, if necessary.

3. To serve, transfer to a serving bowl, then use the back of a spoon to make an indentation in the centre of the dip. Pour a little oil into the indentation and sprinkle with chopped cilantro or mint to garnish. Serve with warmed pita bread. An alternative is to cover the surface with a thin layer of oil. Cover the bowl and refrigerate for up to three days. Stir the oil into the mixture, just before serving.