Who doesn’t love dip?! And who doesn’t love Eggplant? Well maybe a few of you? If you’re not an eggplant lover, I think today’s recipe will change your mind. This dip is tangy, rich and addictive but also healthy with lots of fiber. Thick Greek yogurt and rich tahini add protein and richness and bright zippy pomegranate molasses (one of my favourite “secret” ingredients!) make this dip stand out from the rest. Serve it with raw veggies, crackers or pita for dipping or let it replace salad dressing with cut up cucumber. Garnish with some pomegranate seeds and parsley and this is pretty enough for a crowd.
My eggplants are not ready in the garden yet (below a pic of mine flowering-totally gorgeous right?!?) but I found these at our local organic grocery store from Fiesta Greenhouse , a local greenhouse located only 10 minutes from my house. Lately I’ve been thinking a lot about the importance of shopping and supporting local with the ongoing talks and threats of tariffs on imports. No matter where you live, I think it’s really important to support your local growers and farmers <3
Roasted Eggplant Dip
Once the roasting is done, this dip is ultra quick and easy, just add all ingredients into a bowl and mash together! Serve with raw veggies (especially good with cucumber), pita bread or crackers.
Quick Tip: If you are using your oven to cook something else, you can pop your eggplant in at the same time. It won't char but as long as it cooks through it'll work just fine.
*You can omit the yogurt if you cannot tolerate dairy or are vegan, it will just be a little less creamy tasting.
Ingredients
- 1 Large Eggplant
- 1 Garlic Clove Minced
- 2 tbsp Tahini
- 2 tbsp Greek Yogurt I used low fat
- 2 tbsp Pomegranate Molasses
- 1/2-3/4 tsp Kosher Salt
- 1/4 tsp Fresh Ground Pepper
- Pomegranate Seeds For Garnish For Garnish
- 2 tbsp Parsley For Garnish
Instructions
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Preheat your broiler or BBQ and then put whole eggplant in, letting it char each side, turning ever 5 minutes or so until it is charred all over and the inside is cooked and mushy. Remove and let cool enough to handle.
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Cut open eggplant and scoop into a bowl then add rest of ingredients except pomegranate seeds and parsley and mash with a fork or blend with a stick blender until desired consistency. This can be rustic and chunky, relatively smooth or anywhere in between. Taste and adjust salt and pepper.
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Sprinkle pomegranate seeds on top and serve with pita bread or veggies or toss it with chopped up cucumber for a middle eastern salad.
Links to what I used:
My Cuisinart Mini Prep Food Processor
