Ingredients:
- 1 large eggplant
- 1/4-1/2 cup jarred smoked eggplant (optional)
- 2 cups of yogurt
- 2 tablespoons tahini
- 1/2 lemon juiced (adjust as needed)
- 1/8 teaspoon salt and pepper
- 2 cloves of mashed garlic
- 1 teaspoon pomegranate syrup
- 1/2 cup chopped parsley
- 1 teaspoon olive oil
- EVOO, paprika and cumin to garnish once plated
Steps:
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Heat oven to 350°F
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Peel and slice eggplant lengthwise, if time permits sprinkle with salt and let sit out for 30 min. Wipe off water extracted from eggplant, spray or brush with evoo and bake until brown and soft. Let cool and then peel off skin. Optional place whole eggplant in oven and bake until soft with a fork pierce test.
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Place in food processor with lemon juice and blend until smooth.
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Add all remaining ingredients and continue to blend until smooth.
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Also adjust salt and lemon to your taste preference.
- Serve with drizzled olive oil and a sprig of parsley and plenty of pita bread for dipping.