Ingredients about 1 qt.
Large eggplants – 2
Lemon juice – 1/3 cup
Tahini – 1/3 cup
Garlic clove – 1
Salt – 1 tsp
Olive oil as needed
Paprika garnish
Flat-leaf parsley, chopped garnish
Pomegranate seeds garnish
Pita triangles as needed
Method:-
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- Pierce eggplants with fork. Bake on parchment-lined sheet at 375F until tender. Cool; remove and discard skin.
- In blender or processor, puree pulp with lemon juice, tahini, garlic and salt.
- Spread dip on deep plate. Drizzle with oil. Garnish with paprika, parsley and pomegranate. Serve with pita triangles.
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