Smoky Eggplant Dip with Pomegranate & Pine Nuts
Charred eggplant blended with tahini, garlic, and lemon into a silky dip. Topped with pomegranate seeds, toasted pine nuts, and fresh herbs for a Middle Eastern spread that tastes restaurant-quality in 12 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 145
- Protein
- 4g
Ingredients
- 2 whole eggplant, large
- ¼ cup tahini
- 1 whole lemon, juiced
- 2 whole garlic cloves
- ½ cup pomegranate seeds
- ¼ cup pine nuts, toasted
Instructions
- 1
Preheat broiler. Halve eggplants lengthwise, score the flesh in a crosshatch, then place cut-side up on a foil-lined baking sheet.
- 2
Broil eggplants 8–10 minutes until flesh is very soft and charred at the edges. Scoop flesh into a food processor.
- 3
Add tahini, lemon juice, garlic, and a pinch of salt. Pulse until smooth, adding water 1 tbsp at a time if too thick.
- 4
Transfer to a shallow bowl and drizzle with olive oil. Scatter pomegranate seeds and pine nuts on top.
- 5
Serve with pita, fresh vegetables (radish, tomato, lettuce), and a sprinkle of fresh dill.
Tools you’ll need
- broiler or oven
- baking sheet
- aluminum foil
- food processor
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
