This dip is so creamy you won’t believe it’s vegan. There’s a slight sweetness to it balanced with savory and tangy flavors.
Serves | 6 to 8 |
- 3 medium eggplant
2 tomatoes, finely chopped
½ green bell pepper, minced
½ bunch fresh parsley, roughly chopped (plus more for garnish)
½ white onion, minced
½ cup tahini
½ cup pomegranate molasses
pomegranate seeds (for garnish)
chopped walnuts (for garnish)
pita bread (to serve)
| Preparation | Preheat oven to broil and position a rack at the top setting. Arrange whole eggplant on a baking sheet. Roast for 10 to 15 minutes, turning once or twice until eggplant are soft and golden brown. Set aside until cool. Slice off tops and discard; peel off skin and finely dice.
In a large mixing bowl, add chopped eggplant and all remaining ingredients except garnishes and pita and stir to combine. Transfer mixture to the bowl of a food processor and process until smooth. Garnish with pomegranate seeds or chopped walnuts and fresh parsley. Serve with warm pita bread.