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This mid-eastern dip made with smoked eggplant is always a crowd pleaser
1. On a moderate flame roast the aubergines on the stove for 15 minutes of until the skin is burnt and the flesh is soft (Like you'd do for a bharta). Allow to cool.
2. Meanwhile crush the garlic cloves and deseed the pomegranate.
3. Once the aubergine has cooled. Remove the charred skin. Using your hands remove the flesh into a bowl, removing some of the seeds. Use a fork and mash the aubergine, it'll get creamy.
4. Add the garlic, olive oil, salt, pepper, herbs, lemon juice and zest. And whip it with a fork till thick and creamy. Allow it to sit in the refrigerator for at least an hour before serving.
5. Sprinkle with pomegranate seeds and top with remaining olive oil before serving. Serve with pita bread, pita chips, cucumber sticks.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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