Eggplant Dip with Pomegranate and Tahina Recipe - Israeli

[Guest guest]

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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

 

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[Guest guest]

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

[Guest guest]

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