I've never met a dip I didn't like, and this charred eggplant number is no exception! The key is to use high quality tahini and to top it off with pomegranate molasses! Never tried pomegranate molasses? It's sweet & tangy--you can pick it up at your local international food store. I made this mezze dip for family meal at Feedfeed, and let's just say, we licked the bowl clean!
- 2 medium eggplants
- 1/ 2 cup tahini
- 2 garlic cloves, grated
- 1 lemon, zested and juiced
- 1/ 4 cup ice water
- Pomegranate molasses, for serving
- Fresh mint, for serving
- Pomegranate arils, for serving
- Kosher salt
- Freshly ground black pepper
Heat grill to medium high and char eggplants until blackened on all sides, 35-45 minutes. Remove from grill and let cool slightly.
In a large bowl, whisk tahini, garlic, lemon zest, and lemon juice. Gradually pour in ice water, whisking constantly until tahini lightens in color and becomes an emulsified paste. Season with salt and black pepper, to taste.
Scrape flesh out of eggplants and discard skin. Mix eggplant flesh with tahini mixture. Season again, to taste. You may need more lemon juice. Top with pomegranate molasses, pomegranate arils, fresh mint, and serve immediately.