This delectable Middle Eastern dish is flavoured with tahini (sesame seed paste), which gives it a
subtle hint of spice.

2 small aubergines
1 garlic clove, crushed
60 mi/4 tbsp tahini (sesame seed paste)
25 g/l oz/1/4 cup ground almonds
juice of 1/2 lemon
2.5 ml/ 1/2 tsp ground cumin
30 ml/2 tbsp fresh mint leaves
30 ml/2 tbsp olive oil
salt and freshly ground black pepper

4 pitta breads
45 ml/3 tbsp toasted sesame seeds
45 ml/3 tbsp fresh Thyme leaves, chopped
45 ml/3 tbsp poppy seeds
150 ml/ 1/4 pint/ 2/3 cup olive oil
Serves 6
Start by making Lebanese flatbread. Split the pitta breads throught the middle and carefully open them out. Mix the sesam seeds, chopped thyme and poppy seeds in mortar. Crush them lighly with a pestle to realese the flavour.
Stir the Olive oil. Spread the mixture lighly over the cut sides of the pitta bread. Grill until golden brown and crisp. When complexly cool, break into pieces and set aside.
Grill the aubergines, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander Wait for 30 minutes, then squeeze out as much liquid from the aubergines as possible.
Place the flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season, and process to a smooth paste. Chop half the mint and stir in.
Spoon into a bowl, scatter the remaining mint leaves on top and drizzle with olive oil. Serve with the Lebanese flatbread.