The Jew And The Carrot

RECIPE: Eggplant, Labneh and Pomegranate Dip

By Vered Guttman

  • Print
  • Share Share

(Haaretz) — Dip with labneh (sour yogurt cheese) and pomegranate molasses.

Yields 2 cups of dip

INGREDIENTS

1 large eggplant 4 tablespoons olive oil plus more for drizzling juice of ½ lemon 1 garlic clove, minced Kosher salt to taste 1½ cups Labneh 2 tablespoons pomegranate molasses Pita chips or veggies for serving.

DIRECTIONS
1. Steam eggplant as directed in the eggplant and yogurt soup above. Alternatively, you can also roast the eggplant whole either in a 450 degrees oven for half an hour or over open flame until the eggplant is soft and shows no resistance when you press it with your finger. Scoop out the flesh of the eggplant.

  1. Put the eggplant flesh in a bowl, mash it with a fork to an almost smooth consistency, add olive oil, lemon juice, garlic and salt to taste.

  2. Spoon labneh into a wide serving bowl and spread with a spoon in circular motion (as you would with hummus). Spoon eggplant in the center and gently mix it with labneh, only half way, leaving some unmixed labneh. Drizzle with pomegranate molasses and olive oil and serve with pita chips.

For more stories, go to Haaretz.com or to subscribe to Haaretz, click here and use the following promotional code for Forward readers: FWD13.


Would you like to receive updates about new stories?






















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.