Eggplant dip with pita crisps

jolarocknrolla

serves 6

2 small eggplants
1 garlic clove, crushed
4 tbsp tahini
1/4 cup groudn almonds
juice of 1/2 lemon
1/2 tsp ground cumin
2 tbsp olive oil
salt and ground pepper to taste
whole wheat pitas
tsp sesame oil

lightly spread a little sesame oil on pitas, bake at 375 until crispy.

broil egglpant until6b lackened (turning frequently), remove skin and chop. wait 30 minutes and squeeze out liquid. place eggplant in food processor, add garlic, tahini, almonds, lemon juice and cumin. season, the process until smooth. drizzle w/ olive oil.