HERBED EGGPLANTS WITH POMEGRANATE GEMS
Mezze, Dips, Sides
1 Hour 15 Minutes
1.5 pounds or about 4 large eggplants
4 tablespoons tahini
2 garlic cloves minced
⅓ cup lemon juice
½ cup parsley leaves roughly chopped
Pinch of salt
½ cup pomegranates deseeded
1 tablespoon pomegranate syrup (optional)
Grill the eggplants on the stovetop in a hot skillet or on an outdoor grill with its skin on. The skin will char and start to develop a smoky scent and help bring out some of those intensely deep eggplant flavor notes. Once its been cooked and has gone soft, remove it from the heat and let it cool.
Peel your eggplants and keep the inside flesh of the eggplant. Place in a colander and let is rest for 20-30 minutes to drain itself excess water.
Start to pull the eggplant using two forks. This will result in long flesh-like strands of eggplant coming apart.
In a bowl, combine the eggplant with the tahini, garlic, lemon juice and salt. Combine until the ingredients are all fully incorporated.
Add the parsley last and mix gently until all is combined. Drizzle with olive oil, pomegranate syrup and deseeded pomegranate. Serve with pita bread. Enjoy !