Eggplant Dip
This twist on ‘babaganoush’ or middle eastern eggplant dip, takes on a bright and slightly acidic, sweet taste from the tomatoes and pomegranate molasses. The balance of sweet and sour is so delicious, it becomes downright addictive.
Makes
Serving size
Ingredients
3 small (436g each) eggplants
1 small (70g) onion, sliced
1 clove of garlic, minced
3 tablespoons oil
2 small (91g each) tomatoes
2 tablespoons pomegranate molasses
1 to 2 teaspoons salt
1 to 2 teaspoons black pepper, freshly grounded
1 teaspoon angelica powder
1 cup fresh mint, chopped
Instructions
- Preheat oven to 350°F.
- Prick eggplants with a fork to prevent them from bursting while cooking and place them on an oven rack. Put a tray underneath the rack to catch any drips. Bake for 1 hour.
- Place the eggplants on a cutting board and let cool till it is cool enough to handle. Peel and chop the eggplants.
- In a deep skillet, fry the onions and garlic in oil. Add tomatoes and molasses. Cook for 10 minutes over medium heat.
- Add the eggplants. Sprinkle with salt, pepper, angelica powder and mint. Simmer over low heat for another 35 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
- Transfer to a serving dish and serve hot or cold with warm pita or flatbread as an appetizer.
Cooking Tip
Pomegranate molasses may not be a typical kitchen staple or grocery item, but it is something worth obtaining! It’s easily found online and it can be used in various salad dressings, marinades and sauce recipes.
Look for vegan molasses to make this recipe vegan.
Recipe contributed by FamilyCook Productions
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