Anita’s Eggplant Dip with Pomegranate Juice

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2-3 large eggplants

4 Tablespoon of Tahini (sesame paste)

1 whole pomegranate fruit

2 Tablespoon of fresh pomegranate juice

1 1/2 Tablespoon fresh lemon juice

zest of a lemon

2 garlic cloves, minced

1/4 cup minced parsley, for garnish

1 teaspoon salt

1/2 teaspoon smoked paprika


  1. Grill eggplants over open gas grill, lightly charred the skin for a tasty smoky flavor. Keep turning them until soft from inside. Set aside to cool. (you can also roast them in the oven, placing them first under the broiler for about 5 to 7 minutes and then bake at 400 grades Fahrenheit until flesh is softened and can be removed easily).
  2. Peel some of the eggplants skin  and gently remove seeds with a spoon. Cut into small cubes.
  3. Cut pomegranate fruit in half, remove seeds with your hands or spoon. Clean seeds well from the white skin.
  4. Set aside some pomegranate seeds for garnish.
  5. Use a sifter to strain out juice from pomegranate seeds with your hands.
  6. Place grilled eggplants into a glass bowl or smashed them over a wooden mortar. Add minced garlic,  salt and paprika. Combine all ingredients.
  7. Add tahini paste, pomegranate juice, zest and juice of the lemon. Mix all until dip is smooth but with a little chunky texture from the eggplant. It can also be placed in food processor until mixture is smooth (I prefer the handmade one).
  8. Garnish with parsley and pomegranate seeds. Enjoy with pita chips as an appetizer, snack or as a side dish next to your grilled beef or chicken kebab. Drizzle extra virgin olive oil on top before eating it. Yum!


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