EGGPLANT DIP WITH CRISP BREAD This delectable Middle Eastern dish is flavored with tahini (sesame seed paste), which gives it a subtle flavor. 2 small eggplants 1 garlic clove, crushed 4 tablespoons tahini 1/4 cup ground almonds Juice of 1/2 lemon 1/2 teaspoon ground cumin 2 tablespoons fresh mint leaves 2 tablespoons olive oil Salt and freshly ground black pepper LEBANESE FLATBREAD 4 pita breads 3 tablespoons toasted sesame seeds 3 tablespoons fresh thyme leaves, chopped 3 tablespoons poppy seeds 2/3 cup olive oil

Start by making the Lebanese flatbread. Split the pita breads through the middle and carefully open them out. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavor.

Stir in the olive oil. Spread the mixture lightly over the cut sides of the pita bread. Broil until golden brown and crisp. When completely cool, break into pieces and set aside.

Broil the eggplant, turning 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 a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season, then process to a smooth paste. Chop half the mint and stir in.

Spoon into a bowl, sprinkle the remaining mint leaves on top and drizzle with olive oil. Serve with the Lebanese flatbread.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]