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
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Open the appInstructions
Step 1
Preheat broiler. Halve eggplants lengthwise, score the flesh in a crosshatch, then place cut-side up on a foil-lined baking sheet.
Step 2
Broil eggplants 8–10 minutes until flesh is very soft and charred at the edges. Scoop flesh into a food processor.
Step 3
Add tahini, lemon juice, garlic, and a pinch of salt. Pulse until smooth, adding water 1 tbsp at a time if too thick.
Step 4
Transfer to a shallow bowl and drizzle with olive oil. Scatter pomegranate seeds and pine nuts on top.
Step 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
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