Roasted Eggplant Dip

10 mins
Serves 1
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Directions

  1. 1Roast the eggplant over an open flame, then finish it in the oven.
  2. 2Roast the eggplant over an open flame, then finish it in the oven.
  3. 3Roast the eggplant over an open flame, then finish it in the oven.
  4. 4Roast the tomatoes over an open flame.
  5. 5Roast the tomatoes over an open flame.
  6. 6Roast the tomatoes over an open flame.
  7. 7Peel the roasted tomatoes and eggplant and mash the eggplant with a fork. Chop the eggplant and tomatoes.
  8. 8Peel the roasted tomatoes and eggplant and mash the eggplant with a fork. Chop the eggplant and tomatoes.
  9. 9Peel the roasted tomatoes and eggplant and mash the eggplant with a fork. Chop the eggplant and tomatoes.
  10. 10Cut shallots into thin slices.
  11. 11Cut shallots into thin slices.
  12. 12Cut shallots into thin slices.
  13. 13Fry the shallots over low heat until golden brown.
  14. 14Fry the shallots over low heat until golden brown.
  15. 15Fry the shallots over low heat until golden brown.
  16. 16Heat the shallot oil and cook the shallots, garlic, gochujang, and tomato paste.
  17. 17Heat the shallot oil and cook the shallots, garlic, gochujang, and tomato paste.
  18. 18Heat the shallot oil and cook the shallots, garlic, gochujang, and tomato paste.
  19. 19Add the roasted eggplant and tomatoes to the pan and cook them together.
  20. 20Add the roasted eggplant and tomatoes to the pan and cook them together.
  21. 21Add the roasted eggplant and tomatoes to the pan and cook them together.
  22. 22Add spices, seasonings, and lemon juice. Mix well.
  23. 23Add spices, seasonings, and lemon juice. Mix well.
  24. 24Add spices, seasonings, and lemon juice. Mix well.
  25. 25Serve in a bowl with olive oil, tahini, sesame seeds, parsley, and pomegranate seeds. Top with fried shallots.
  26. 26Serve in a bowl with olive oil, tahini, sesame seeds, parsley, and pomegranate seeds. Top with fried shallots.
  27. 27Serve in a bowl with olive oil, tahini, sesame seeds, parsley, and pomegranate seeds. Top with fried shallots.
  28. 28Serve with pita bread.
  29. 29Serve with pita bread.
  30. 30Serve with pita bread.

Ingredients

  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 1 cup shallots
  • 1 cup shallots
  • 1 cup shallots
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 2 tablespoons tahini
  • 2 tablespoons tahini
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 teaspoon spices
  • 1 teaspoon spices
  • 1 teaspoon spices
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 pita bread
  • 2 pita bread
  • 2 pita bread

Equipment

ovenknifeforkfood processorfrying panwooden spoon