roasted eggplant with tahini and pomegranate party dip

by Stevie on December 23, 2011

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Sometimes I like being told what to do—not too often mind you, so don’t get the wrong idea! But once in a while when I’m lacking the proper kitchen inspiration, it is nice to get helpful instruction. That happened the other day with this eggplant recipe. We were having a group of friends over and needed some sort of appetizer. Hegui whipped out Yotam Ottolenghi and was on a roll. I had nothing. So sad! Fortunately he had enough enthusiasm for the both of us. He “suggested” that I try the “burnt eggplant with tahini” recipe from Plenty. Well, yum!

roasted eggplant with tahini and pomegranate party dip

roasted eggplant with tahini and pomegranate party dip

Sort of like babaganoush on steroids, this has the exciting addition of pomegranate molasses, which I’d not had before. It is so delightfully tart. Mmmm. That plus cherry tomatoes and sliced cucumber with a sprinkling of pomegranate seeds for garnish really make this recipe pop. Part salad, part dip, and very festive looking; you’ll be happy that you spouse demanded that you make this one.

roasted eggplant with tahini and pomegranate party dip

1 large Italian eggplant
1/3 cup tahini
2 tsp pomegranate molasses
juice from half a lemon
1 garlic clove, crushed
3 tbsp chopped Italian parsley
Salt and black pepper to taste
12 cherry tomatoes in halves
half an English cucumber, cut in quarters the long way then sliced thinly
½ cup pomegranate seeds
olive oil to finish

Roast whole eggplant on grill at highest temperature for about thirty minutes, turning occasionally, until it shrinks. Remove from heat, let cool then peel. Discard skin and stem. Tear flesh with a fork. It will have some residual juice (or at least mine did). Use this instead of water to thin the dish.

Add tahini, pomegranate molasses, lemon juice, garlic, parsley, salt and black pepper to eggplant. Mix thoroughly. Fold in cherry tomatoes and cucumber. Place in a serving dish. Garnish with pomegranate seeds and a drizzle of olive oil.

Serve with bread or crackers as an appetizer or as a side.

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{ 3 comments… read them below or add one }

Alaiyo Kiasi December 23, 2011 at 10:39 am

This dish is quite festive looking and perfect for this time of year. After several visits to your blog I finally “get” your concept with “Weirdcombinations”–except I don’t think it’s weird. It all looks delicious.
Alaiyo Kiasi recently posted..Easy, Festive Crab Gumbo for Your Holiday FeastMy Profile

OysterCulture December 27, 2011 at 7:27 pm

I think this is the cover photo for the book, and I’ve been drooling over it. Glad to hear you liked it, now I must try!
OysterCulture recently posted..Don’t be Bitter if You Get Amaro for ChristmasMy Profile

raquel January 10, 2012 at 7:39 pm

This is a nice to try…I love to try different recipe that is not usual in our country. I love it.

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