Eggplant Dip - Kidney Kitchen
Eggplant Dip This twist on ‘babaganoush’ or middle eastern eggplant dip, takes on a bright and slightly acidic, sweet taste from the tomatoes and pomegranate
Ingredients
- 3 small (436g each) eggplants
- 1 small (70g) onion, sliced
- 1 clove of garlic, minced
- 3 tablespoons oil
- 2 small (91g each) tomatoes
- 2 tablespoons pomegranate molasses
- 1 to 2 teaspoons salt
- 1 to 2 teaspoons black pepper, freshly grounded
- 1 teaspoon angelica powder
- 1 cup fresh mint, chopped
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