Smoked Aubergine Dip with Pomegranate and Walnuts
Indulge your taste buds with this rich and smoky Smoked Aubergine Dip, bursting with the vibrant flavors of pomegranate and crunchy walnuts. This dish is a perfect blend of creaminess and texture, ideal for spreading on warm pita or as a unique addition to your mezze platter.
Equipment
- Grill or broiler
- Baking sheet
- Fork
- Colander
- Food processor
- Serving bowl
Ingredients
- 3 medium aubergines (eggplants), approximately 2 pounds (900g)
- 1/4 cup extra virgin olive oil 60ml
- 2 cloves of garlic, minced
- 1 lemon, juice of about 2 tablespoons (30ml)
- 1/2 cup tahini 120ml
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup pomegranate seeds about 88g
- 1/2 cup walnuts, roughly chopped about 60g
- Fresh parsley, chopped for garnish
Instructions
- Preheat your grill or broiler to high heat. Place the whole aubergines on a baking sheet and pierce them with a fork to allow steam to escape during cooking.
- Grill the aubergines, turning occasionally, until their skin is charred and the flesh feels soft when pressed, about 15-20 minutes.
- Remove the aubergines from the grill and let them cool. Once cool enough to handle, peel off the skin and discard. Transfer the soft flesh to a colander and let it drain for 10 minutes to remove excess moisture.
- In a food processor, combine the drained aubergine flesh, olive oil, garlic, lemon juice, tahini, cumin, smoked paprika, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning if necessary. If the dip is too thick, you can add a little more lemon juice or olive oil to reach your desired consistency.
- Transfer the dip to a serving bowl. Sprinkle the top with pomegranate seeds, chopped walnuts, and parsley.
- Serve with warm pita bread or as part of a mezze platter.
Notes
For a smokier flavor, you can char the aubergines on an open flame, turning frequently with tongs.
If pomegranates are not in season, consider substituting with dried cranberries for a tart yet sweet contrast.
This dip can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavors to meld beautifully.