Description
This dip is truly delicious and kind of fun to make. It is very similar to a baba ganoush, but without the tahini.
Ingredients
- 1 Eggplant
- ⅔ cups Greek Yogurt
- 2 Tablespoons Olive Oil
- 1-½ teaspoon Pomegranate Molasses
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Parsley, Chopped
- 2 cloves Garlic
- Salt And Pepper, to taste
- Pomegranate Seeds, For Garnish
Preparation
Heat oven to 425ºF. Use a fork to poke a few holes in the eggplant. Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill. Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.
When the eggplant is cool enough to touch, slice in half from stem to stern and place on a lightly oiled baking sheet. Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.
Allow the eggplant to cool a few minutes until it can be comfortably handled. Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander. Allow to drain for 10 minutes. For a smooth sauce, pulse in a food processor; for a chunkier sauce, chop the eggplant by hand.
In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.
Garnish with pomegranate seeds or a drizzle of good olive oil. Can be made a day or two in advance and stored in the refrigerator.
Recipe slightly adapted from Yotam Ottolenghi’s cookbook Plenty.
