Smoky Eggplant Dip

Difficulty:
1/5

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.