ROASTED EGGPLANT DIP with POMEGRANATE & TAHINI
 
 
ROASTED EGGPLANT DIP with POMEGRANATE & TAHINI
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 2 large eggplants
  • ½ cup tahini paste
  • ¼ cup water
  • 4 tsp pomegranate molasses (or regular molasses)
  • 3 tbsp lemon juice
  • 2 garlic cloves crushed (or more to your liking)
  • 6 tbsp chopped parsley
  • salt and black pepper to taste
  • a pinch of olive oil to finish
Instructions
  1. First, burn the eggplants by placing a rack in the middle of the oven and putting the oven on broil. Pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place on rack under broiler. Broil for 45 minutes to an hour, turning them a few times. The eggplants need to deflate completely and the skin should burn and break.
  2. Remove the eggplants from the heat. When cool enough to handle, cut a slit down the center of the eggplants and scoop out the flesh into a colander avoiding the black skin. Leave to drain for 5-10 minutes.
  3. Chop the eggplant roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, parsley, garlic and salt and pepper. Mix well. Taste and adjust the seasonings, adding more garlic or lemon juice to taste. To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with olive oil. Serve with pita bread and/or fresh veggies.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roastedeggplantdip/