Ease of Preparation: Easy
Yield: 4 servings
ingredients:
- 2 eggplants
- 3 tablespoons (45 ml) lemon juice
- ¼ cup (60 ml) tahini
- 3 tablespoons (45 ml) olive oil
- 3 teaspoons (15 ml) pomegranate molasses
- 2 garlic cloves, roasted
- ½ teaspoon (2.5 ml) salt
- Olive oil, for garnish
- Pomegranate seeds, for garnish
- Pita bread, for serving
method:
Char eggplants on the barbeque or in a skillet. Take off the heat and allow to cool.
Peel eggplants. Drain eggplant flesh in a colander to remove excess moisture.
Mash eggplant flesh in a bowl. Add lemon juice and stir to combine.
Add tahini, olive oil, pomegranate molasses, roasted garlic cloves, and salt, and stir with gusto.
Put into a bowl or on a plate and drizzle with olive oil and sprinkle pomegranate seeds on top.
Serve with pita bread.