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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Poke eggplants all over with a fork. Broil on a high rack 6–8 minutes per side until skin blackens and flesh collapses.
Step 2
Cool eggplants 2 minutes. Scoop soft flesh into a food processor, discarding charred skin.
Step 3
Add tahini, lemon juice, minced garlic, and a pinch of salt. Blend until silky and pale, 1–2 minutes.
Step 4
Spoon into a shallow bowl. Drizzle with olive oil and scatter pomegranate seeds and olives on top.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
