This Roasted Eggplant Dip Deserves Your Attention

Healthy Diet, Recipes | September 29, 2016 | By

Eggplant Tahini Dip or Salad
Serves 2
The recipe combines roasted eggplant flesh with a delicious mix of tahini, parsley, lemon juice, garlic, and pomegranate molasses. The end result is an addictive, creamy, smoky, tart, sweet, salty, and aromatic spread.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
2498 calories
157 g
0 g
197 g
77 g
28 g
2659 g
507 g
48 g
0 g
160 g
Nutrition Facts
Serving Size
2659g
Servings
2
Amount Per Serving
Calories 2498
Calories from Fat 1647
% Daily Value *
Total Fat 197g
303%
Saturated Fat 28g
138%
Trans Fat 0g
Polyunsaturated Fat 86g
Monounsaturated Fat 74g
Cholesterol 0mg
0%
Sodium 507mg
21%
Total Carbohydrates 157g
52%
Dietary Fiber 58g
234%
Sugars 48g
Protein 77g
Vitamin A
199%
Vitamin C
286%
Calcium
178%
Iron
209%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large eggplant
  2. 1/ 3 cup tahini paste
  3. 1/ 4 cup water
  4. 2 tsp pomegranate molasses
  5. 1 tbsp lemon juice
  6. 1 garlic clove, crushed 3 tbsp
  7. chopped parsley salt and black pepper
  8. 3 mini cucumbers (6 to 7 oz in total, optional)
  9. 3/ 4 cup cherry tomatoes (optional)
  10. seeds from 1/ 2 large pomegranate a little olive oil to finish.
Instructions
  1. First, burn the eggplant. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes. Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/ slightly sweet flavor. If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/ 8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
Notes
  1. To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Adapted from Plenty Book
beta
calories
2498
fat
197g
protein
77g
carbs
157g
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Adapted from Plenty Book
Live Well High Vibe Style http://www.livewellhighvibestyle.com/
Today, I am sharing one of my absolute favorite recipes from Yotam Ottolenghi’s Plenty. This can be a potent dip that you can serve with raw vegetables, crackers or pita. Or, add the optional chunks of cucumber and tomato, it can be a gloriously refreshing summer salad that exudes Middle Eastern aromas. You choose.