This is a great alternative to the traditional hoummous dip . It is great to eat with hot pita bread or Pita crisps. It is usually made by grilling the eggplants but I have made them easier by using the microwave . This dip can be made in 10 min , so here goes ..........
1 large eggplant
2-3 tbsp tahina paste
1 garlic clove minced
1/2 cup yoghurt
paprika powder to sprinkle
1 tbsp olive oil
juice of half a lemon
salt to taste
a handful of pomegrenate seeds
Prick the eggplant with a fork .
Microwave on high for 2 min and then turn the eggplant and again microwave on high for another 2 min.
Cut the eggplant into half and scoop out the flesh .
In the blender add the eggplant, tahina , yoghurt , lemon juice and salt .
Transfer it into a bowl and add the paprika powder , olive oil and the pomegrenate seeds and serve chilled.
If you want a more chunkier dip you can mash it by hand . To get the smokey taste , after microwaving , split the eggplant in half and just fry the flesh side of the eggplants in a pan with a little olive oil.