Smoked Eggplant Dip with Fresh Pita
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 2 large eggplants, halved lengthwise
- 1 clove garlic
- 1 lemon, juiced
- 1/2 cup tahini
- 1/4 cup mint leaves
- 1/4 cup pomegranate seeds
- 2 fresh pitas, cut into triangles
Method:
Grill eggplant over medium heat, turning occasionally, until soft and cooked through. Scoop out the flesh of eggplant and place in a bowl, discarding the skin.
Grate garlic into the eggplant, mix with tahini and lemon juice, and season with salt.
Garnish with pomegranate and fresh mint leaves and serve alongside pita.