Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 @@@@@ Eggplant Dip with Pomegranate and Tahina Recipe - Israeli 2 large eggplants, (about 2 pounds) 1 pomegranate, OR 1/4 cup pomegranate juice and 1/4 cup pomegranate seeds 3 tablespoons tahina, (sesame paste) 1 tablespoon lemon juice, or to taste 1/2 teaspoon salt 1 teaspoon crushed garlic 1/4 cup chopped fresh parsley, for garnish Preheat the oven to 450 degrees F. Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside. When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes. Gently score the outer skin of the pomegranate into quarters. Place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom. Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed. Reserve 1/4 cup of the seeds for garnish. Place the remaining seeds over a sieve and press out the juice with your hands. You should have approximately 1/4 cup juice. Discard the pulp and seeds. In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy. Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries. Serve with pieces of warm pita for dipping. Yield: 2 cups, or 4 to 6 servings Difficulty: Medium Prep Time: 10 minutes Inactive Prep Time: 20 minutes Cook Time: 40 minutes Author: Joan Nathan - Foods of Israel Source: Episode#: CL9759 Television Food Network Formatted by Chupa Babi: 06.15.08 ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 Hi, The recipe calls for pomegranate juice. I have pomegranate molasses. Are they the same? I suspect not. 1/4 cup would be an awful lot of pomegranate molasses. Jerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 The juice is much thinner, Jerry, rather like apple juice in consistency. Try 3 parts water to 1 part molasses, see how that is. Add more water as needed. Good luck, Chupa Hi, > The recipe calls for pomegranate juice. I have pomegranate molasses. > Are they the same? I suspect not. 1/4 cup would be an awful lot of > pomegranate molasses. > Jerry Quote Link to comment Share on other sites More sharing options...
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