Eggplant Dip with Crispy Bread

2 small		eggplants
1 cloves		garlic
4 Tbs		tahini
1/4 cup		ground almonds
1 medium		lemon
1/2 tsp		ground cumin
2 Tbs		fresh mint leaves
2 Tbs		olive oil
		salt and freshly ground black pepper
4 sheets		pita bread
3 Tbs		toasted sesame seeds
3 Tbs		fresh thyme leaves, chopped
150 ml		olive oil
3 Tbs		poppy seeds

1	Start by making the Lebanese flatbread. Split the pita breads through the middle and carefully open them out. Mix the sesame seds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavour.
2	Stir in the olive oil. Spread the mixture lightly over the cut sides of the pita bread. Grill until golden brown and crisp. When completely cool, break into pieces and set aside.
3	Grill the eggplants, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander for 30 mins. Squeeze as much liquid from the eggplants as possible.
4	Place the flesh in a blender or food processor. Add the garlic, tahini, almonds, juice from 1/2 the lemon and the cumin. Season, and process to a smooth paste. Chop half the mint and stir in.
5	Spoon into a bowl. Scatter remaining mint leaves on top and drizzle with olive oil. Serve with the lebanese flatbread.

Servings: 6