Augerine Dip with Tahini and Pomegranate – November 2016

Market Common Recipe

Our Market Common Recipe this month is brought to you by {bib.on Meals creator, AC Bethea. AC is a Conway native and a Market Common regular who dishes up vegan and gluten free baked goods and wholesome delectable meals, with love. Visit is month, she has an ‘aubergenius’ idea to combine savory & sweet with the fall flavors of eggplant and pomegranate.

Augerine Dip with Tahini and Pomegranate


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)


Preheat oven to 400° F. Cut eggplant in half and rub both sides with olive oil. Place at side down on a rimmed baking sheet. Season with salt. Roast until golden, 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 remaining ingredients except pomegranate seeds in 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.

*Pomegranate Molasses: Heat in a saucepan 1 cup pomegranate juice, 1/8 cup sugar, 1 tbsp lemon juice 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.

Serves 2-4


AC Bethea, {bib.on meals creator


To see last month’s recipe, click here!

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