If there's one thing that eggplant beckons for, it's a smoky flavour. It's there another, it's garlic. They come together to make this dip truly magic. 

Serves
4

Preparation

10min

Cooking

10min

Skill level

Easy
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Ingredients

  • 2 eggplants
  • 2 tbsp (40 ml) lemon juice
  • ¼ cup tahini
  • 2 tbsp (40 ml) olive oil
  • 3 tsp pomegranate molasses
  • 2 garlic cloves, roasted
  • ½ tsp salt
  • Olive oil, for garnish
  • Pomegranate seeds, for garnish
  • Pita bread, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Char eggplants on the barbecue or in a skillet. Take off the heat and allow to cool. Peel eggplants. Drain eggplant flesh in a colander to remove excess moisture.
  2. 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.
  3. Place into a bowl or on a plate and drizzle with olive oil and sprinkle pomegranate seeds on top.
  4. Serve with pita bread.