Eggplant Dip With Pomegranate Molasses And Feta

1. 1

   First, dry roast the spices in a dry pan on medium heat until you start to smell their aromas, 5-7 minutes. Cool them for a minute and then transfer to a spice mill or coffee grinder and pulse until they all combine into a uniform mixture. Set aside.

2. 2

   Heat a medium-sized saute pan with a nice coating of olive oil on medium heat. When the oil comes to temperature, add the shallots and allow them to caramelize, about 5-7 minutes. Add in the garlic and cook for 1-2 minutes.

3. 3

   Toss in the eggplant and pomegranate molasses and allow the eggplant to caramelize as well. Season with salt and pepper. After 5 minutes of cooking, add the spice mixture. Let the eggplant cook down further, until it is completely cooked through, about another 15-20 minutes.

4. 4

   Once the eggplant is cooked, allow it to cool for 15 minutes. Next, take out a food processor (if you don't have one you can mash by hand) and add in the cooked eggplant, feta, lemon juice, parsley, mint, a good drizzle of olive oil and pulse until combined. Taste to see if any additional salt and pepper is required.

5. 5

   Garnish with the fresh pomegranate seeds, toasted pine nuts, parsley, mint, and a drizzle of olive oil. Serve with toasted pita wedges or any flatbread of your choice. I like to serve this slightly warm or at room temperature, but it can be served chilled.

* Per serving · 4 servings · Values may vary.