Turkish eggplant and yogurt dip | Reader's Digest New Zealand

Ingredients

• 3 eggplant, about 700 g in total
• 2 large cloves garlic
• ¼ cup (25 g) ground almonds
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• ⅔ cup (160 g) Greek–style yogurt
• ⅓ cup (40 g) pitted black olives, roughly chopped
• salt and pepper
• 3 zucchini
• 3 stalks celery
• ½ cauliflower, broken into large florets
• 4 pieces of wholemeal pita bread
• ¼ teaspoon paprika
• 4 black olives, halved and pitted