Entertaining this weekend? Impress your guests with this dip that is simple to make, and packs in so much flavour!
This recipe was made in collaboration with our friend Chef Tom Walton!
- 1 large eggplant
- ½ head garlic, in skin
- 4 tbsp olive oil + extra to drizzle
- Salt, pepper
- Small handful each flat parsley leaves roughly
- Small handful coriander leaves, roughly chopped + extra to serve
- 1/3 cup pecans (or walnuts) toasted, roughly chopped
- 1 tbsp pomegranate molasses
- 1/3 cup natural yoghurt
- 2 tsp za’atar
- ½ pomegranate, seeds removed
- Crisp flatbread to serve
- Preheat an oven to 220C and line a baking tray with baking paper.
- Cut the eggplant in half lengthways, brush each half with 2 tbsp of olive oil and season generously with salt and pepper and place onto the baking tray upside down. Wrap the garlic in foil and place beside the eggplant then roast them for 15 minutes, until the eggplant and garlic is soft.
- Scoop the eggplant onto a chopping board, roughly chop and place into a mixing bowl. Place into a bowl and squeeze in the cooked garlic. Add the roughly chopped herbs, half the pecans and half the pomegranate drizzle in the remaining 2 tbsp olive oil, some salt, pepper and mix everything to combine.
- Spoon the eggplant into a serving bowl, spoon over the yoghurt. Sprinkle with the za’atar, remaining pecans, pomegranate seeds and drizzle with a little more olive oil, pomegranate molasses and scatter with extra coriander. Serve with the flatbread as a dip or part of a larger meal.