Aubergine & Pomegranate Dip

This is a quick, fresh and delicious dip. I was a kind of inspired by a similar dip that I saw ages ago in one of the London posh bakeries close to where I live. I think the dish itself is Middle Eatern-ish, as many dishes over there contain aubergine and pomegranate Anyway, this is it:

Ingredients:
1 aubergine
1 tablespoon of pomegranate seeds
1/2 clove of garlic
evo oil
some coriander leaves
1 tablespoon of soy yogurt
1 teaspoon of lemon juice

Method:
Cut the aubergine in slices, sprinkle with salt and lay them in a colander for half an hour. Cook the aubergine with a little olive oil (just a teaspoon) and minced garlic. Once the aubergine is done, blend it in a food processor with lemon juice, 1/2 teaspoon of minced coriander, soy yogurt and 1/2 teaspoon of pomegranate seeds. Sprinkle some pomegranate seeds over the dip, together with a little olive oil.
I think that it would have been even tastier If I had used tahini rather than soy yogurt 🙂

1. Pizza pie 30 September 2010 at 14:48

   

   What a nice and inviting dish! 🙂

   
   
2. Titti 30 September 2010 at 22:58

   

   Very creative dish!! 🙂

   
   
3. Mimi 1 October 2010 at 07:06

   

   Like so much so that I want to try it. Just thought to fattto not be if I used two zucchini and eggplant?

   
   
4. EleonoraNW3 1 October 2010 at 07:57

   

   I was just thinking about using zucchini, rather han aubergine this morning! I guess it would be good anyway, but probably I wouldn’t use pomegranate seeds…maybe raisins or currants, but I have to think about it. And I would definitely cook zucchini in the oven, they’re too watery, they have to release as much water as possible before pureéing them.

   
   
5. Mimi 1 October 2010 at 08:57

   

   Got it, then buy the eggplant before the season ends:) I do not like raisins!. I like the combination with the Pomegranate. Thank you Ele

   
   
6. ascanio 4 October 2010 at 20:03

   

   Must be delicious. I love the second picture