Appetizer

Burnt Aubergine Dip with Pomegranate & Crispy Breadcrumbs

Name: Burnt Aubergine Dip with Pomegranate & Crispy Breadcrumbs
Prep time: 8 min
Cook time: 28 min
Total time: 36 min
Yield: 2 servings
Ingredients: 2 medium eggplants (about 800 grams total); 3 tablespoons extra-virgin olive oil; 1.5 tablespoons pomegranate molasses; 1 tablespoon tahini; 2 tablespoons fresh lemon juice; 1 small garlic clove, minced; 0.5 teaspoon fine sea salt; 0.25 teaspoon freshly ground black pepper; 0.25 cup panko breadcrumbs; 6 fresh sage leaves, very thinly sliced; 1 tablespoon olive oil (for breadcrumbs); pinch of red pepper flakes; 2 tablespoons pomegranate seeds; fleur de sel for finishing; warm pita or crudités for serving

Whole eggplants charred over flame until skin blackens and flesh collapses into creamy sweetness. Blended with pomegranate molasses, tahini, and lemon into a deeply complex dip. Finished with an unexpected garnish of crispy sage breadcrumbs and pomegranate seeds. Vegetable-forward, technique-driven, and unmissably delicious.

520calper serving 10gprotein 64gcarbs 27gfat 8min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this