Smoky Roasted Eggplant Dip with Pomegranate Mint Relish

Ingredients

• •2 large eggplants
• •3 tablespoons olive oil
• •2 garlic cloves, minced
• •1/2 lemon, juiced
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •Salt to taste
• •Pepper to taste
• •1/2 cup pomegranate seeds
• •2 tablespoons fresh mint, finely chopped
• •1 tablespoon red onion, finely diced
• •1/2 teaspoon honey (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Pierce the eggplants all over with a fork to allow steam to escape during roasting. Place them on the prepared baking sheet and roast for 40-50 minutes, turning halfway through, until the skin is charred and the flesh is soft.

3. 3

   While the eggplants roast, prepare the pomegranate mint relish. In a small bowl, combine the pomegranate seeds, fresh mint, red onion, lemon juice, and honey (if using). Mix well and set aside for the flavors to meld.

4. 4

   Once the eggplants are roasted, let them cool slightly before handling. Cut them open and scoop out the flesh, discarding the skins. Place the flesh into a mixing bowl or blender.

5. 5

   Add olive oil, minced garlic, smoked paprika, ground cumin, lemon juice, salt, and pepper to the eggplant flesh. Blend or mash with a fork until smooth and creamy. Taste and adjust seasoning as needed.

6. 6

   Transfer the eggplant dip to a serving dish and spread it evenly. Top with the prepared pomegranate mint relish, ensuring an even layer for pops of flavor in every bite.

7. 7

   Serve immediately with warm pita bread, veggie sticks, or crackers. You can also refrigerate the dip for up to 3 days and garnish with the relish just before serving.