Eggplant Large – 1
Onion – 1
Garlic Cloves – 2 to 3
White Sesame seeds/Tahini – 3 Tbsp
Hung Yogurt – 2 Tbsp
Sumac powder – For taste
Olive Oil – 1 tsp
Lemon Juice – 2 tsp
Pomegranate Seeds – handful
Parsley/Coriander leaves – For Garnish
Apply oil on eggplant and roast it in Oven or on Stove top till the top skin in charred.
Similarly Roast the Onion and garlic in Oven or in a pan and keep aside.
If using sesame seeds, Roast the sesame seeds and powder them in a mixer.
Peel the eggplant skin and add it in the mixer along with powdered sesame seeds.
Add roasted onion and garlic .
Whip the mixer till all of the above forms a smooth paste.
Take the mixture in a mixing bowl. Add lemon juice,olive oil,yogurt and salt.
Add chopped parsley/Coriander leaves to the dip.
Sprinkle some pomegranate seeds and sumac on the top.
Add few drops of olive oil on the top as garnish.
This dip goes well with Pita bread. We can add this as a sauce while making Kathi rolls.