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Posted by on in Recipes
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  • 2 small eggplants
  • a garlic clove, crushed
  • ¼ C ground almonds
  • ¼ C Ziyad tahini paste
  • Juice of ½ lemon
  • ½ t ground cumin
  • 2 T fresh mint leave
  • Sultan Brand Extra Virgin olive oil
  • Salt and ground black pepper
  • Fresh thyme sprigs, to garnish
  • Lebanese Flatbread
  • 6 Ziyad pita breads
  • 3 T chopped fresh thyme
  • 3 T poppy seeds


Char whole eggplant over flame or barbecue grill.

(Pierce outside to prevent explosing.) Or, peel and grill sliced eggplant skins in frying pan until slightly charred.

Add insides of eggplant to mixing bowl.

Add charred skins. Mix all ingredients.

You can mix by hand or use a food processor on slow blend. Again, consistency is based on preference.

Add lemon juice to preference. Pour Olive Oil over top to wet and create small pools. (Do not over do it.)

Ready to serve in bowl with Pita Bread.

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