Oven Roasted Eggplant, Pomegranate and Pecan Dip
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.abetterchoice.com.au.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Spoon
- Serving bowl
Ingredients
- 1 large eggplant
- ½ head garlic, in skin
- 4 tbsp olive oil + extra to drizzle
- Salt, pepper
- Small handful each flat parsley leaves roughly
- Small handful coriander leaves, roughly chopped + extra to serve
- 1/3 cup pecans (or walnuts) toasted, roughly chopped
- 1 tbsp pomegranate molasses
- 1/3 cup natural yoghurt
- 2 tsp za’atar
- ½ pomegranate, seeds removed
- Crisp flatbread to serve
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