Nutari
Charred Eggplant Dip with Zaatar and Pine Nuts
Smoky roasted eggplant blended with tahini and warmed spices, finished with fragrant za'atar and toasted pine nuts.
165kcal
4gProtein
8gCarbs
13gFat
3gFibre
Ingredients
- 2 large eggplants
- 3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp za'atar blend
- 1/4 cup pine nuts, toasted
- Fresh pomegranate molasses drizzle
- Fresh mint for garnish
Method
- Pierce eggplants and char directly over flame or under broiler until skin blackens and flesh softens (about 20 minutes).
- Scoop soft eggplant flesh into a bowl, discard skin.
- Mix eggplant with tahini, garlic, lemon juice, and olive oil until smooth.
- Season with salt and pepper, then transfer to a serving plate.
- Top with za'atar, toasted pine nuts, pomegranate molasses, and fresh mint.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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