Baba Ganoush

(This is a great alternative or addition to serving hummus. It is good with or without the mint.)

2 small eggplants

1 garlic clove, crushed

4 Tbsp tahini

1/4 c. ground almonds

juice of 1/2 lemon

1/2 tsp ground cumin

2 Tbsp fresh mint leaves

2 Tbsp olive oil

salt and pepper

Broil the eggplant, turing them frequently until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and let drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplant as possible. Place the eggplant flesh in an blender. Add the garlic, tahini, almonds, lemon juice and cumin. Season, then blend until smooth paste. Chop half the mint and stir in. Spoon into bowl, sprinkle the remaining mint leaves on top and drizzle with live oil. Serve with pita.