Smoky Eggplant Dip with Pomegranates and Walnuts (Kaleh Kabob) - Chef's Mandala
Kaleh Kabab is a dish from the Caspian region of Gilan province [Iran] where I spent summers as a child on my grandparents' farm. The Berkley hills, remind me so much fo this region and its plants,...
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Ingredients
- 5 lb eggplant
- 1/4 tsp salt (kosher) or more to taste
- 1/4 tsp black pepper (fine) or more to taste
- 1 cup chopped walnut
- 1/4 pomegranate juice
- 1 cup pomegranate (syrup)
- 1 cup finely chopped basil (fresh) plus a few whole leaves, to garnish
- 3 Tbsp mint (savory)
- 2 garlic (cloves) minced
- 1/2 Tbsp olive oil (extra virgin)
- 1/4 pomegranate seeds, to garnish
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