Almond Enriched Baba Ganoush with Crispy Flatbread

Flat Bread Split the pita breads in half and lay on a baking tray with aluminum foil underneath with the inner sides facing up. Using a mortar and pestle mix the poppy seeds, sesame seeds, and chopped thyme. Mix seeds and thyme with the olive oil, and spread on top of open pita bread halves. Broil in oven until crispy and golden brown. Let cool and break into pieces.

Baba Ganoush Poke several fork holes in eggplants and rub with olive oil. Broil or cook on grill turning frequently until eggplant skin is black, and roasted. (15-30 minutes) Let cool, scoop out inside, and cut into large chunks. Let pieces drain. Toast almonds and place in food processor. Pulse to grind almonds. Add garlic clove, and pulse to chop garlic. Add eggplant, tahini, lemon juice and cumin, salt and pepper. Blend until smooth and fluffy. Scrape down sides if needed. Chop mint and stir in, reserving some mint leaves for garnish. Scoop mixture out into serving bowl, sprinkle with mint leaves, and drizzle with olive oil. Serve while warm. (Best when served fresh.) Add pita bread pieces around it for dipping.