Ingredients
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1 large Eggplant
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1/3 cup Tahini Paste
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¼ cup Water
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2 tsp Pomegranate
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1 tbsp Lemon Juice
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1 Garlic
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3 tbsp chopped Parsley
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Salt
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Black Pepper
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3 mini Cucumber
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½ large Pomegranate Seeds
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a little Olive Oil
Directions
This can be a potent dip or condiment that you can serve with raw vegetables or to accompany lamb or fish. Or, with the optional chunks of cucumber and tomato, it can be a gloriously refreshing summer salad that exudes Middle Eastern aromas. You choose.
Steps
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1
Done
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First, burn the eggplant. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes. |
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2
Done
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Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/slightly sweet flavor. |
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3
Done
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If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix. |
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4
Done
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To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil. |
