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Category: Chutneys and dips
Serving: 6-8 servings
Preparation: 1:00

Shiny violet egg plants the sign if early Fall/ Autumn. A comforting and easy to make dip that you can enjoy with your family and friends...


egg plant- 500g (2-3 nos)
tomatoes- 200g
garlic – 6-7 pods
sea salt- to taste
olive oil- 70-80ml
parsley- 50g
sumac- 1 tsp
black pepper- to taste
pomegranate seeds- 50g
pomegranate molasses (optional)- 1 tsp
lemon juice- 1 tbsp


1.Wash and cut the egg plants into half, lengthwise. Poke them and insert peeled garlic pods.
2.Cut the tomatoes into half.
3.Place them on a baking tray lined with parchment, season with sea salt, cracked pepper and a generous drizzle of olive oil.
4.Roast in a pre heated oven 180C for 30-35 minutes. Pass a knife through the eggplant to see if cooked through.
5.Remove the pulp using a fork and place them in a strainer to remove excess liquid.
6.Chop the mixture, place them in a bowl, add chopped parsley, season with sea salt, cracked pepper and sumac.
7.Add lemon juice, olive oil and mix well. Check for seasoning.
8.Place in a bowl and garnish with pomegranate seeds and parsley sprigs.

Serving Ideas

Serve along with crisp pita chips and a glass of Albarino

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