Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print
Roasted Eggplant Dip - Borani Bademjan
A delicious version of baba ganoush mare with roasted eggplant, tahini, pomegranate molasses and loads of garlic.
Course
Appetizer, Side Dish
Cuisine
Persian
Diet
Gluten Free, Vegan
Keyword
eggplant
Prep Time
20
minutes
Cook Time
1
hour
Total Time
1
hour
20
minutes
Servings
10
servings
Calories
31
kcal
Ingredients
2
medium
eggplant
1
medium
onion
2
tlbs
pomegranate molasses
¼
cup
fresh mint
2
tlbs
tahini
¼
cup
lemon juice
2
cloves
garlic
Instructions
Place whole eggplant on a baking tray and roast for about an hour
Remove form the oven and place in a bowl to cool
Slice across to eggplant to split open, and drench in lemon juice
Gently peel off the skin, and roll in lemon juice
In a large bowl, add peeled roasted eggplant,finely chopped onion and garlic, tahini, pomegranate molasses salt and pepper.
Gently mash all ingredients with a potato masher, until just combined
Stir through the finely chopped mint
Serve drizzled with olive oil and pomegranate molasses, sprinkled with chipped mint
Notes
This delicious dip is an essential addition to a Persian Mezze.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
239
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
70
IU
|
Vitamin C:
6
mg
|
Calcium:
14
mg
|
Iron:
1
mg