- 2 eggplants
- 1 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- Pomegranate seeds
- Pomegranate molasses
- Fresh mint
- Fresh basil
- Za'atar olive oil (In a bowl combine 2 tablespoons za'atar spice with 3 tablespoons extra virgin olive oil; stir until blended)
- For the garlicky tahini:
- 1 cup good quality raw tahini
- 1/ 2 lemon, squeezed
- 1 garlic clove, grated
- Kosher salt, to taste
- 1/ 4 ice water, or until the tahini is smooth
Heat a grill (high heat). To note, you can also use the burner on your stove, just be sure to line with tinfoil.
Score the skin of the eggplant. Place on a very hot grill for 30 minutes until the skin is black and the eggplant has deflated, is fully cooked and has developed a smoky flavor, making sure to turn the eggplant several times on the grill.
For the garlicky tahini: In a bowl, combine tahini, salt, garlic, lemon juice and water and mix together. The sauce will get to a very thick consistency but fear not, this always happens. Keep adding water until it smooths out and becomes a lighter color. Tahini with the perfect consistency can fall through the tines of your fork – but not too easily. Check for seasoning, you may need more salt or lemon juice.
Let cool on a strainer so all the juices drip away. Once cooled, removed the skin from the eggplant meat and place in a bowl with 1/4 cup of the garlicky tahini, fresh lemon juice and the kosher salt. Mix with a whisk until all is combined. You may need to add more garlicky tahini depending on the size of the eggplants.
Place a cup full of the dip into a bowl and using your spoon to spread it so there is a well in the center. Drizzle around a teaspoon of pomegranate molasses on top, then 1/2 tsp of the za'atar olive oil. Sprinkle on pomegranate seeds and garnish with leaves of fresh basil and fresh mint. Serve with warm bread. If you can't find warm pita, challah works great too.