Baba Ganoush With Lebanese Flatbread is a staple in the Middle East and is a common appetizer. Baba Ganoush is a pureed eggplant dip made from Tahini, a sesame seed paste. If you’re a fan of spice, then you are in for a treat!
- 1 crushed garlic clove
- 2 small eggplants
- 1/4 cup of ground almonds
- 1/4 cup of Tahini paste
- 1/2 cup of lemon juice
- 1/2 teaspoon of ground cumin
- 2 tablespoons of fresh mint leaves
- 2 tablespoons of olive oil
- salt and ground black pepper
- fresh thyme sprigs for garnish
Ingredients for the Lebanese Flatbread:
- 3 tablespoons of toasted sesame seeds
- 3 tablespoons of chopped thyme leaves
- 3 tablespoons of poppy seeds
- 2/3 cup of olive oil
- 6 pita breads
How to prepare:
- Begin by preparing the Lebanese flatbread. Split the pita breads through the middle and carefully open them. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle for more flavor.
- Next stir in the olive oil. Spread the mixture lightly over the insides of the pita bread. Broil until golden brown and crisp. After it begins to cool, break the pita breads into rough pieces and set aside.
- Broil the eggplant, while turning them frequently until the skin is blackened and blistered. Take off the peel and chop the flesh roughly and let drain in a colander.
- Squeeze out as much liquid from the eggplant as possible. Place the flesh in a blender or food processor. Next you’re going to add the garlic, tahini, ground almonds, lemon juice and cumin. Season to taste and process until you get a smooth paste. Roughly chop half the mint and stir into the dip.
- Spoon the dip into a bowl, sprinkle the remaining leaves on top and drizzle with olive oil. Place the bowl on a platter, surround with the Lebanese flatbread and garnish with the fresh thyme sprigs.