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Baba Ghanouj

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2 small Brinjals (aka Eggplant, aubergines)

1 clove of Garlic

4 tbsp Tahini paste

1/4 cup ground Almonds

1/2 Lemon

1/2 tsp Cumin powder

2 tbsp Fresh mint Leaves

2 tbsp Olive Oil

Salt and pepper to taste



DIRECTIONS:Grill brinjals over open fire until the skin is blackened. Remove and peel.

Chop the flesh roughly and leave to drain in a colander

Grind in a blender. Add garlic, Tahini, Ground Almonds, Lemon Juice and cumin.

Season to taste and process it to smooth paste

Chop half of the mint and stir it into the Dip.

Spoon the dip into a bowl, scatter the remaining mint leaves on top and drizzle with Olive oil.

Serve this with flatbreads or pita



courtesy: Khana Khazana

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