Ingredients:

  • 2 lbs Italian eggplants (approx. 2 large)
  • 3 cloves garlic, finely grated
  • 0.5 cup fresh lemon juice
  • 0.33 cup roasted tahini
  • 0.25 cup extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp pomegranate arils

Instructions:

  1. Prick the 2 lbs Italian eggplants all over with a fork to prevent them from exploding. If using a gas stove, place them directly on the grates over medium high heat, turning with tongs until the skin is blackened and flaky. If using the oven, preheat to 400°F (200°C) and roast for 25 minutes until the eggplants collapse and feel completely soft when pressed.
  2. Place the hot eggplants in a bowl and cover with plastic wrap for 5 minutes. Once cool enough to handle, peel away the charred skin. Place the flesh in a fine mesh strainer over a bowl for 10 minutes until about 2-3 tablespoons of brownish liquid have drained out.
  3. In a separate large bowl, whisk the 0.33 cup roasted tahini, 0.5 cup lemon juice, and 3 cloves finely grated garlic. It will likely seize up and get thick at first, but keep whisking until it turns pale and creamy. Gradually stream in 0.1 cup of the olive oil while whisking to create a stable base.
  4. Add the drained eggplant flesh to the tahini mixture. Use a sturdy fork to mash and fold the eggplant into the cream. Stir in the 1 tsp fine sea salt and 0.5 tsp smoked paprika. Taste and adjust seasoning.
  5. Spread the dip onto a shallow plate. Drizzle the remaining olive oil into wells. Sprinkle with the 2 tbsp fresh parsley and 1 tbsp pomegranate arils. Serve immediately or let it sit at room temperature for 20 minutes to let the flavors meld.