Salads & Veg Dishes

Eggplant dip with pomegranate syrup and almonds

We found this recipe in the ‘Health’ section of the New York Times. It’s a nice variation to the the classic eggplant based dips such as baba ganouch. And as the introduction to the recipe reveals; “Coarsely chopped almonds, pomegranate molasses and drained yogurt contribute a unique set of nutrients to this Turkish grilled eggplant purée, including manganese, potassium, calcium and vitamin E.” Health benefits aside, it tastes delightful.


1 jar eggplant puree
2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
3 tablespoons drained yogurt
1 tablespoons fresh lemon juice
2 teaspoons pomegranate molasses (more to taste)
1/4 cup toasted almonds finely chopped
1 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste
Fresh mint leaves for garnish


1. Add the garlic, yogurt, lemon juice, molasses, chopped almonds and chopped mint to the eggplant purée. Mix together.

2. Add salt and pepper, taste and adjust seasonings

3. Garnish with mint and serve.

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