Adapted from one of our favorite cookbook authors, Yotam Ottolenghi’s, Ottolenghi: the Cookbook. Pomegranate molasses is available locally at Yekta’s on Rockville Pike and at Thomas Market in Wheaton. There are several Persian markets in the Virginia suburbs that also carry it.
1 medium eggplant
2/3 C Greek yogurt (whole milk or low fat)
2 T olive oil
1-2 T pomegranate molasses
1 T fresh squeezed lemon juice
1 small clove garlic, minced
Sea salt to taste
Roast the eggplant: make 2 or 3 slits in the eggplant (to help release steam) and place directly under the broiler. Broil until eggplant is very soft and cooked, about 10-15 minutes. The skins will burn and peel and may burst; turn the eggplant over once during the cooking to ensure it chars on both sides. Remove from oven, place in a colander over a bowl to allow the eggplant to cool and drain off bitter juices. Once cool, carefully remove the skin and scrape all the flesh you can and transfer to a separate bowl. Stir in the yogurt, oil, pomegranate molasses, lemon, garlic and some salt. Whisk well with a fork – you want the spread to be thick like a dip, not a sauce. Taste and adjust for the right balance of flavor – it should be sweetly sharp and very flavorful. If it’s too sharp, add olive oil or more yogurt. Garnish with pomegranate arils and serve with warm pita wedges or chips. Serves 4-6 as an appetizer.