Nutari
Roasted Eggplant and Tahini Dip with Pomegranate
Silky roasted eggplant blended with tahini, garlic, and lemon, topped with jewel-like pomegranate seeds and fresh herbs.
180kcal
5gProtein
15gCarbs
11gFat
4gFibre
Ingredients
- 2 medium eggplants
- 3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup pomegranate seeds
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Method
- Preheat oven to 400°F. Halve eggplants, brush with 1 tbsp olive oil, and roast cut-side down for 25 minutes until very tender.
- Scoop flesh into a food processor; discard skin. Add tahini, garlic, lemon juice, and remaining olive oil.
- Blend until smooth and creamy. Season with salt and pepper.
- Transfer to a serving bowl. Top with pomegranate seeds and parsley. Drizzle with extra olive oil if desired.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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