Smoky Eggplant Tahini Dip with Pomegranate
Charred eggplant blended with tahini, lemon, and garlic into a silky Lebanese dip. Finish with pomegranate seeds, olives, and olive oil for a show-stopping appetizer.
- Total time
- 12 min
- Servings
- 6
- Calories
- 145
- Protein
- 5g
Ingredients
- 2 whole eggplant (medium)
- ¼ cup tahini
- 1 whole lemon, juiced
- 2 cloves garlic cloves, minced
- ½ cup pomegranate seeds
- ½ cup olives (Kalamata or green), pitted and halved
Instructions
- 1
Poke eggplants all over with a fork. Broil on a high rack 6–8 minutes per side until skin blackens and flesh collapses.
- 2
Cool eggplants 2 minutes. Scoop soft flesh into a food processor, discarding charred skin.
- 3
Add tahini, lemon juice, minced garlic, and a pinch of salt. Blend until silky and pale, 1–2 minutes.
- 4
Spoon into a shallow bowl. Drizzle with olive oil and scatter pomegranate seeds and olives on top.
- 5
Serve with warm pita bread and cherry tomatoes on the side.
Tools you’ll need
- broiler or oven
- fork
- food processor
- shallow serving bowl
- spoon
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