2tablespoonspomegranate molassestraditionally used but you can skip adding it
cilantro and pomegranate kernels for garnishing
Start by cooking the eggplant. Wash the eggplant and wipe it using a kitchen towel. Cut 4-5 gashes around the eggplant using a sharp knife.
Grill the eggplant over an open flame on the stovetop on all sides until it is soft inside. Insert a knife to check whether it’s soft. If the knife gets no resistance while passing through, the eggplant is cooked. You can also grill it in a BBQ or roast it in an oven or an air fryer. I have mentioned the process below.
Remove the cooked eggplant and put it on a plate to let it cool completely. Peel the blackened skin using your fingers. Chop off the top part using a sharp knife.
Note – You can also cut the eggplant into half now and discard the seeds if there are many.
Add the eggplant, 2 tablespoon tahini, ¼ cup tomato, 2 tablespoon walnuts, 2 tablespoon lemon juice, 3-4 cloves of garlic, 2 tablespoon Greek yogurt, salt to taste, 2 tablespoon extra virgin olive oil, ½ teaspoon chili flakes, and 2 tablespoon pomegranate molasses to a blender and blend until smooth.
Note – To make it chunky, blitz the ingredients in a food processor 2-3 times. You can also use a fork to mix the ingredients.
Transfer the dip to the serving bowl and dribble some extra virgin olive oil over it. Garnish with chopped cilantro and pomegranate kernels. You can also sprinkle smoked paprika or red pepper flakes over it.
Serve at room temperature or chilled along with pita bread, nachos or veggie sticks.
Large eggplants tend to contain more seeds and can be bitter. So, it’s better to use 2 small eggplants that weigh about 1 pound total, rather than 1 large. Make sure tahini is not bitter otherwise the dip will turn bitter too.To make it vegan, skip adding Greek yogurt to the recipe.