Eggplant Dip

Name: Eggplant Dip
Ingredients: 1 eggplant; 1 garlic clove; 150 g Greek yogurt; 3 tablespoons lemon juice; 1 12 tablespoons oil; 1 tablespoon parsley, finely chopped; 2 teaspoons pomegranate molasses

7 ingredients

6 steps

Ingredients

1 eggplant
1 garlic clove
150 g Greek yogurt
3 tablespoons lemon juice
1 12 tablespoons oil
1 tablespoon parsley, finely chopped
2 teaspoons pomegranate molasses

Directions

1

roast eggplant untill its soft.
2

prob want to puncture holes in the skin so it doesnt explode.
3

takes about half to one hour at 180 degrees.
4

when cool peel eggplant and mash (or blend if you prefer a smoother dip) with the rest of the ingredence.
5

good with crusty hot bread or with chicken or any middle eastern or morrocan meal.
6

gets better after a few days -- flavours mix mingle and develop.