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Smoky Eggplant Mezze with Pomegranate
Every mezze table I have loved had a version of this: eggplant burnt on purpose, brightened with lemon. The char is not optional — it IS the recipe.
Smoky Eggplant Mezze with Pomegranate
★★★★★
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- 3 eggplants, large
- 3 tbsp tahini
- 2 clove garlic, crushed
- 1 lemon, juiced
- 3 tbsp olive oil
- pomegranate seeds, from half a fruit
- 1 tbsp pomegranate molasses
- salt
- warm flatbread, to serve
- Char the eggplants over a flame or under a hot grill until blackened all over and soft inside.
- Rest 10 minutes covered, then peel and drain.
- Mash the flesh with tahini, garlic, lemon and salt.
- Spread on a plate, swirl with oil and pomegranate molasses.
- Finish with pomegranate seeds; serve with flatbread.
190Calories
5gProtein
18gCarbs
12gFat
6gFiber
8gSugar
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