Eggplant with Pomegranate Dip (Nazkhatun) Recipe Recipe

Name: Eggplant with Pomegranate Dip (Nazkhatun) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants; 2 medium onions, peeled and grated; 2 cloves garlic, peeled and crushed; 1/2 cup olive oil; 4 medium tomatoes, peeled and thinly sliced; 2 tablespoons pomegranate paste or 1/2 cup verjus; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon angelica powder (gol-par); 1/2 cup chopped fresh mint or 2 teaspoons dried mint

Servings: persons

3 medium eggplants
2 medium onions, peeled and grated
2 cloves garlic, peeled and crushed
1/2 cup olive oil
4 medium tomatoes, peeled and thinly sliced
2 tablespoons pomegranate paste or 1/2 cup verjus
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon angelica powder (gol-par)
1/2 cup chopped fresh mint or 2 teaspoons dried mint

1
Preheat oven to 350 degrees F. Prick eggplants with a fork to prevent bursting, and place on oven rack.
2
Bake for 1 hour.
3
Be sure to put a tray under the eggplants to catch drips.
4
Place the eggplant on a cutting board and let stand until cool enough to handle.
5
Peel and chop.
6
In a deep skillet, fry the onions and garlic in 3 tablespoons oil.
7
Add tomatoes, pomegranate paste, or verjus, cook for 10 minutes over medium heat, add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint.
8
Stirring occasionally, simmer over low heat for another 35 minutes, and adjust seasoning.
9
Transfer to a serving dish and serve hot or cold with bread as an appetizer.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium eggplants, 2 medium onions, peeled and grated, 2 cloves garlic, peeled and crushed, 1/2 cup olive oil, and more.

Yes, Eggplant with Pomegranate Dip (Nazkhatun) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant with Pomegranate Dip (Nazkhatun) Recipe

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