This easy, extremely flavorful, and healthy appetizer was one of my absolute favorite dishes when I was traveling throughout Jordan recently. I was lucky enough to be taught by a kind family and I’m so excited to show you!
Author:Everyday Gourmet with Blakely
Ingredients
Scale
1 eggplant
3 cloves garlic + 1/2 teaspoon salt
1/2 cup plain Greek yogurt
1/4 cup Tahini
Lemon juice from 1/2 lemon
Pomegranate seeds
Olive oil
Pita bread or vegetables for dipping
Instructions
Turn the flame on your gas range or grill to high. If you don’t have either of those turn your broil on high in your oven
Take a fork and puncture the flesh of the eggplant all over
Put the eggplant on the flame or on a sheet tray under the broiler. Let it cook until the skin is starting to blister on that side. Once blistered completely on that side turn slightly and repeat. Keep doing this until the entire eggplant is blistered
Let the eggplant cool completely
Peel the eggplant and cut off the top. Add the flesh into a fine colander and let any excess liquid drain for about 10 minutes (or longer if you want to do this a few hours before!)
Add the eggplant into a bowl and mash with a fork until no large chunks remain
Mince 3 cloves of garlic. Sprinkle the minced garlic with a good amount of salt and carefully scrape the garlic until the large chunks break down and you’re left with a paste. Watch the video if you need more help
To the eggplant add in the garlic paste, Greek yogurt, tahini, lemon juice, and a little salt and pepper. Stir completely
Add the dip into a shall serving bowl and use the back of your spoon to create a swirl. Drizzle the top with olive oil and sprinkle with pomegranate seeds