Description
A rich and comforting Persian dip made with roasted eggplant, toasted walnuts, and tangy pomegranate molasses, perfect for spreading on flatbread or serving as part of a meze platter.
Ingredients
Scale
- 2 large eggplants, roasted
- 1 cup walnuts, lightly toasted and chopped
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons pomegranate molasses
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon turmeric
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick the eggplants with a fork, drizzle with 1 tablespoon olive oil, and roast for 35 to 40 minutes until soft and charred.
- In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté chopped onions until golden, then add garlic and turmeric. Cook until fragrant.
- Scoop the flesh of the roasted eggplants into the skillet. Stir in walnuts and pomegranate molasses.
- Cook on low heat for 5 to 7 minutes, stirring occasionally until the mixture is well combined and thickened.
- Season with salt, mash lightly or blend if desired, then serve warm or chilled.
Notes
- Letting the dish rest overnight enhances the flavor.
- For a chunkier texture, avoid blending and mash by hand.
- Add lemon juice for extra brightness if desired.
- Store in the fridge up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Shish Andaz, Persian eggplant dip, walnut eggplant spread, pomegranate molasses recipes