EGGPLANT POMEGRANATE DIP
This is a fresh, zingy take on a traditional Baba Ghanoush. Dairy free and depends. on what you pair it with, also gluten free! An easy bar snack, perfect with our Pomegranate Spritz/ Sangria-ish!
1 large eggplant
2 tablespoon olive oil
2 tablespoon tahini
1 large clove garlic
1/2 tablespoon honey (or pomegranate molasses)
1 tablespoon lemon juice (more to taste)
2 tablespoon pomegranate seeds (for garnish)
kosher salt to taste
Yield: 4 servings
Cooking Time: 30 minutes
Cooling Time: 15 minutes
Wash eggplant and rub dry. Carefully use a fork and poke holes in the eggplant. Ensure to cover all sides.
On a gas burner, roast the eggplant on medium high until skin is charred, falling off and the body starts to collapse. (Alternatively, roast over charcoal grill) Takes about 20-25 minutes
Wash pomegranate and cut the top and the bottom off. Score the skin of the fruit with a knife from the top to the bottom, be careful not to puncture the seeds. Slowly peel the fruit apart.
In a large bowl, place the pomegranate sections in the bottom and fill with cold water. Slowly peel the thick skin back and remove the seeds. Seeds should sink to the bottom, while the skin and debris will float to the top. Remove any skins and discard.
Strain out cold water in colander and set seeds aside for garnish. There should be plenty left over for your Sangria-ish drink!
Once cooled, peel charred skin off eggplant and cut into small chunks.
In a food processor, combine eggplant, garlic, tahini, lemon, honey (or pomegranate molasses), salt and olive oil, blend until smooth.
Transfer into serving bowl and drizzle with more olive oil. Sprinkle a good amount of pomegranate seeds on top, and zest lemon (optional) for great aromatics. Serve with pita, grilled bread, chips.. whatever you fancy!