lunch · vegetarian · vegan · dairy-free
Roasted eggplant dip with pomegranate
Oven-collapsed eggplant mashed with tahini and lemon. Pomegranate seeds make it look like you tried harder than you did.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 450°F (230°C). Cut the eggplant in half lengthways and brush the cut sides with half the oil.
-
2
Roast cut side down for about 30 minutes, until it has completely slumped.
-
3
Scrape the soft flesh into a bowl, pour off any liquid, and mash with the tahini, lemon juice, grated garlic and salt.
-
4
Spread on a plate, scatter the pomegranate seeds over and finish with the rest of the oil.
