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Preparation Time : 10
Cook Time : 30
Total Time : 40
Eggplants ,medium sized 2 nos
Garlic cloves 4-6 nos
Tahini paste 1 tbsp
Olive oil 1 tbsp
Greek yogurt 2 tbsp
Pomegranate molasses (optional) 1 tbsp
Pomegranate kernels 1/2 cups
Salt 1 tsp
Grill your eggplants on direct flame till they get cooked
While eggplants are getting cooked get other ingredients ready like garlic cloves peeled
As eggplants get cooked let them come down to room temperature.
Now scrape off the burnt skin from them and add all other ingredients except pomegranate kernels.
Grind them all in a smooth paste .
Garnish with pomegranate molasses n kernels n make your guests drool over this smoky flavoured dip. Enjoy eating with chips ,nachos, other wafers.
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