Our recipe this month is brought to you by {bib.on Meals creator, AC Bethea. AC is a Conway native who dishes up vegan and gluten-free baked goods and wholesome, delectable meals with love. In this recipe, the flavors of eggplant and pomegranate combine for a savory and sweet spread reminiscent of the luxuriousness of the Middle East.
Ingredients
Serves 2-4
1 large eggplant
olive oil
1/3 cup tahini paste
1/4 cup water
2 tsp pomegranate molasses* (store bought or make your own, see below)
1 Tbsp lemon juice
1 garlic clove, crushed
3 Tbsp chopped parsley
salt and pepper
2 Tbsp pomegranate seeds (as garnish)
Directions
Preheat oven to 400° F. Cut eggplant in half and rub both sides with olive oil. Place cut side down on a rimmed baking sheet. Season with salt. Roast until golden and tender, and you can smell the aroma, approximately 30 to 40 minutes.
When cool enough to handle, scoop the flesh into a colander and let it drain for 15 minutes; discard the skins.
Chop the eggplant flesh roughly, and add it and the remaining ingredients, except pomegranate seeds, into a bowl. Mix well. The mixture will look chunky when complete. Taste and adjust the seasonings. The dip should have a robust yet slightly sweet flavor.
Serve in a shallow bowl with toasted pita bread. Scatter pomegranate seeds on top and drizzle with olive oil.
*To make Pomegranate Molasses, combine 1 cup pomegranate juice, 1/8 cup sugar, and 1 Tbsp lemon juice in a medium saucepan over high heat until sugar is dissolved. Reduce the heat to a simmer until a molasses texture is formed, approximately 15 minutes. Let cool before using.
AC Bethea, {bib.on meals creator
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