In-between

Charred Eggplant & Pomegranate Molasses Dip with Sumac Crisp Bread

Name: Charred Eggplant & Pomegranate Molasses Dip with Sumac Crisp Bread
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: 1 large globe eggplant (1 lb); ¼ cup tahini; 3 tbsp pomegranate molasses; 2 tbsp fresh lemon juice; 2 cloves garlic, minced; 3 tbsp extra-virgin olive oil, divided; 2 oz whole-grain flatbread or lavash; 1½ tsp sumac; 1 tsp white sesame seeds; Sea salt & cracked pepper; 2 tbsp pomegranate arils for garnish; 1 tbsp fresh pomegranate molasses for drizzle

Eggplant charred until the skin blackens and flesh turns silken, then blended with tahini, pomegranate molasses and fresh lemon for a dip with sophisticated smoke and tartness. Served alongside warm crispy flatbread seasoned with sumac and sesame. Pure Levantine simplicity that tastes like hours of work but takes minutes.

604cal 11gprotein 59gcarbs 38gfat 8min prep 14min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Vegan Recipes Gluten-Free Recipes Healthy Snack Recipes Vegetarian Snack Recipes Vegan Snack Recipes Gluten-Free Snack Recipes 30-Minute Meals Eggplant Recipes Tahini Recipes