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Smoky Aubergine Dip
Ingredients
2
Aubergines
2 tablespoons
Tahini
1 tablespoon
Pomegranate molasses
1
Garlic clove
1 tablespoon
Lemon juice
Salt
to taste
Olive oil
for drizzling
Instructions
1
Cut the aubergines in half and place them on a baking tray, cut side up. Drizzle with olive oil and roast for 30-40 minutes until soft and slightly charred.
2
Once roasted, scoop the flesh out of the aubergines and place it in a food processor.
3
Add tahini, pomegranate molasses, garlic, lemon juice, and salt to the food processor.
4
Blend until smooth and creamy. Adjust seasoning to taste.
5
Serve with pita bread or vegetable sticks.
Notes
Nutrition Facts
(per serving)
Calories:
175 calories
Servings:
2 servings
Carbohydrates:
16 g
Fat:
12 g
Fiber:
8 g
Protein:
4 g
Sugar:
4 g
Meal Effort
Preparation:
28 minutes
Cook:
35 minutes
Total:
1 hrs 3 mins