Roasted Eggplant and Pepper Dip with Black ‘Bugs’
This baba ganoush inspired recipe reaches news levels of darkness with rich pomegranate molasses, balanced by heady garlic, cumin, coriander and bell pepper. Garnished by insect-specks of black sesame or poppy seeds, it will have your guests crawling with excitement inspired from beyond the chip bowl.
| Servings | Prep Time | Cook Time |
| 3 1/2cups | 10-15minutes | 45minutes |
| Servings | Prep Time |
| 3 1/2cups | 10-15minutes |
| Cook Time |
| 45minutes |
- 1 large eggplant (1-1/2 lbs/750 g), pricked all over with a fork
- 1 sweet orange pepper
- 1 onion quartered
- 4 large cloves garlic
- 2 tbsp olive oil
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 1 1/2 tsp nigella, black sesame or poppy seeds divided
- 1 1/2 tsp salt
- 2 tbsp freshly squeezed lemon juice
- 1 cup thick plain yogurt (Greek or thick Balkan style)
- 1 1/2 tsp pomegranate molasses
- Flatbread toasted pita or sliced naan to serve
|
Ingredients
Servings: cups
Units:
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- Preheat oven to 400°F (200°C).
- Place eggplant directly on oven rack. Place whole pepper, onion and garlic cloves in a small roasting pan and toss olive oil. Roast vegetables for 45 minutes, tossing every 15 minutes, until vegetables are charred and eggplant is deflated (remove garlic and onions as they are roasted; they will be ready before pepper). Remove eggplant from oven with tongs, place in roasting pan with other vegetables, and allow to cool.
- While vegetables are cooling, in a small, dry skillet, combine cumin, coriander and 1 tsp (5 mL) of nigella seeds. Cook over medium heat, shaking pan often for 2 minutes until fragrant and seeds begin to pop. Transfer to a mortar and pestle (alternatively use a spice grinder or place in a bowl and crush with the back of a heavy spoon) and grind until seeds are crushed, but not perfectly smooth.
- When vegetables are cool enough to handle, cut eggplant and scoop out flesh onto a cutting board. Peel, core and de-seed pepper and place flesh on board with onion and garlic cloves. Roughly chop everything together and scoop into a serving bowl. Stir in toasted seeds, salt, lemon juice, yogurt and pomegranate molasses. Serve immediately or cover and refrigerate for up to 2 days. Top with remaining nigella seeds arranging as 'bugs'.
Cooking Tips: Nigella seeds are available at Indian or specialty grocery stores. Black sesame seeds, or poppy seeds can be substituted.
Pomegranate molasses is available at Middle Eastern or specialty grocery stores. It is a slightly sweet, thick, tart syrup. If it isn't available, substitute equal parts liquid honey and balsamic vinegar.
Per serving (1/4 cup/60 mL): 54 calories, 2 g protein, 6 g carbohydrates, 3 g fat, 1.2 g fibre, 260 mg sodium
