This fire-roasted eggplant dip is made with crushed garlic, lemon juice, fresh mint, chopped green onions, tomatoes, pomegranate molasses and is drizzled with extra virgin olive oil.
The main ingredient for this eggplant dip is, you guessed it, eggplant! Use large purple eggplant for the best results.
Pierce each eggplant with two cuts. Place the whole eggplant directly on the fire.
Rotate the eggplant as the outer skin chars. Remove the eggplant from the fire once the eggplant softens (about 5 to 8 minutes). You want the skin to char and burn because that's what makes the eggplant dip smoky.
Let the eggplant cool down a bit.
Peel the outer skin with your fingers. Use water from the kitchen sink to wash the eggplant free from the charred bits.
The whole eggplant should look like this. Chop the green onion and tomato. Remove the fresh mint leaves. Mash the garlic with salt. Squeeze the lemon.
Add the mashed garlic paste, lemon juice, and salt to the eggplant. Mash together. Scoop the eggplant dip onto a serving platter. Top with fresh mint, tomatoes, green onion. Drizzle pomegranate molasses and olive oil on top.