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 🙂
What a nice and inviting dish! 🙂
Very creative dish!! 🙂
Like so much so that I want to try it. Just thought to fattto not be if I used two zucchini and eggplant?
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.
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
Must be delicious. I love the second picture