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Fire-Roasted Eggplant with Pomegranate, Za’atar Olive Oil and Fresh Herbs

Eden Grinshpan
Fire-Roasted Eggplant with Pomegranate, Za’atar Olive Oil and Fresh Herbs

Ingredients

  • 2 eggplants
  • 1/4 cup garlicky tahini*
  • 1 tsp kosher salt
  • 1 tsp 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)

Method

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.

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.

 

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