️ Smoked eggplant dip with pomegranate jewels
️ Smoked eggplant dip with pomegranate jewels
Ingredients
For the Eggplant Dip
- 2 medium Eggplant, about 1.5 lbs total
- 1/4 cup Tahini
- 2 tablespoons Lemon juice, freshly squeezed
- 1 clove Garlic, minced
- 2 tablespoons Olive oil, plus more for drizzling
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Cumin, ground
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black pepper, freshly ground
For Garnish
- 1/2 cup Pomegranate seeds
- 2 tablespoons Fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork. Place them directly on the oven rack or on a baking sheet. Roast for 30-40 minutes, or until the skin is shriveled and the eggplant is very soft when squeezed. Alternatively, you can grill them over an open flame for a more intense smoky flavor.
⏱️ 40 min•🌡️ 400
- 2
Once cooled enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the roasted eggplant flesh in a colander and let it drain for 10-15 minutes to remove excess liquid. This step is crucial for a creamy, not watery, dip.
⏱️ 15 min - 3
Transfer the drained eggplant flesh to a food processor. Add the tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, salt, and black pepper. Process until smooth and creamy. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
Spoon the smoked eggplant dip into a serving bowl. Drizzle with a little extra olive oil, then generously sprinkle with fresh pomegranate seeds and chopped parsley. Serve immediately with warm pita bread, crackers, or fresh vegetables.
Kitchen Tools
Nutrition Facts (per serving)
️ Smoked eggplant dip with pomegranate jewels
Ingredients
For the Eggplant Dip
- 2 medium Eggplant, about 1.5 lbs total
- 1/4 cup Tahini
- 2 tablespoons Lemon juice, freshly squeezed
- 1 clove Garlic, minced
- 2 tablespoons Olive oil, plus more for drizzling
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Cumin, ground
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black pepper, freshly ground
For Garnish
- 1/2 cup Pomegranate seeds
- 2 tablespoons Fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork. Place them directly on the oven rack or on a baking sheet. Roast for 30-40 minutes, or until the skin is shriveled and the eggplant is very soft when squeezed. Alternatively, you can grill them over an open flame for a more intense smoky flavor.
⏱️ 40 min•🌡️ 400 - 2
Once cooled enough to handle, carefully peel the skin from the eggplants. Discard the skin. Place the roasted eggplant flesh in a colander and let it drain for 10-15 minutes to remove excess liquid. This step is crucial for a creamy, not watery, dip.
⏱️ 15 min - 3
Transfer the drained eggplant flesh to a food processor. Add the tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, salt, and black pepper. Process until smooth and creamy. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
Spoon the smoked eggplant dip into a serving bowl. Drizzle with a little extra olive oil, then generously sprinkle with fresh pomegranate seeds and chopped parsley. Serve immediately with warm pita bread, crackers, or fresh vegetables.