Author Notes
easy eggplant dip with pomegranate and pine nuts —Manar
Ingredients
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1
large eggplant
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2
cloves garlic
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3 teaspoons
sesame paste (tahini)
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1/2 teaspoon
salt
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1/4 teaspoon
cumin
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2 teaspoons
lemon juice
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2
arabian bread cut into triangles
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6 tablespoons
veg oil for frying the bread
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1 tablespoon
pine nuts
Directions
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wash and dry eggplant .pierce with a few times with fork to vent .
place the eggplant on top of the gas range using medium heat .
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allow eggplant to roast for 15-30 minutes and stir it with tongs every 5 minutes .
let it to cool .
scope put the roasted eggplant.
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in your food processor add garlic, salt, cumin , tahini ,lemon juice and roasted eggplant.
mix together.
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now fry the triangles bread until nice golden.
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serve this dip with pomegranates and pines and touch of olive oil and fried bread.
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