EGGPLANT DIP w/ Pomegranate molasses
aka BABA GHANOUSH
Mid-Eastern food has a special place in my heart – tastebuds and the purees, oh I love them. Taking the classic eggplant and tahini with lots of garlic and lemon juice dip and topping it with pomegranate molasses, is like adding colorful gemstones to accessorize a classic outfit. Find this exotic syrup in the international section of most grocery stores and of course, in fine Mid-eastern stores. There are so many ways you can use it. Sweet or savory foods benefit from a generous drizzle.
INGREDIENTS
2 eggplants, mid-sized
¼ - 1/3 cup fresh lemon juice
1/2 cup raw organic tahini paste
3 medium size cloves garlic
½ cup Vidalia onion, chopped
2 tbsp olive oil
1 tsp cumin, ground
½ -3/4 tsp fine grey sea salt
Freshly ground pepper
GARNISH
Pomegranate molasses, lemon lest, pomegranate arils and fresh herbs.
DIRECTIONS:
TERI’S TIPS:
aka BABA GHANOUSH
Mid-Eastern food has a special place in my heart – tastebuds and the purees, oh I love them. Taking the classic eggplant and tahini with lots of garlic and lemon juice dip and topping it with pomegranate molasses, is like adding colorful gemstones to accessorize a classic outfit. Find this exotic syrup in the international section of most grocery stores and of course, in fine Mid-eastern stores. There are so many ways you can use it. Sweet or savory foods benefit from a generous drizzle.
- Dip, spread or Snack
- Prep time: approx.10 minutes Roasting time: 25 minutes
- Vegan, Gluten/nut/corn/dairy-free
- Yield - Approx. 2 cups
INGREDIENTS
2 eggplants, mid-sized
¼ - 1/3 cup fresh lemon juice
1/2 cup raw organic tahini paste
3 medium size cloves garlic
½ cup Vidalia onion, chopped
2 tbsp olive oil
1 tsp cumin, ground
½ -3/4 tsp fine grey sea salt
Freshly ground pepper
GARNISH
Pomegranate molasses, lemon lest, pomegranate arils and fresh herbs.
DIRECTIONS:
- Pre-heat oven to 425-450F
- Prick eggplants all over with a knife then place them on a parchment lined baking pan and bake in pre-heated oven approx. 25 – 30 mins or until the eggplant skin is charred and sagging slightly. Alternatively, you can cut the eggplants in half and slash first diagonally then crisscross, brush with olive oil and grill skin side down over med heat for approx. 15 mins or until the insides are tender and the skin charred browned. Let cool.
- Once cool enough to handle, scoop insides out and place in a food processor or high-speed blender. Measure in remaining ingredients and blend until smooth. Test and adjust seasonings if desired.
- Chill before serving and garnish as desired.
TERI’S TIPS:
- This dip can be stored for approx. 5 days in the refrigerator in a glass, ceramic or stainless-steel container.
- The more charred the skin the smokier the dip will taste. If you prefer this choose the higher oven setting or direct grill option and be sure to let the skins char. The eggplant will be sagging and extra wilted and this is perfect for that smoky taste.