When in doubt I turn ingredients into a dip. I don’t know where I got this habit from, but somehow I developed it. I think it partially might have stemmed from my childhood love for artichoke dip. But who knows, whatever the reason is, I am now somewhat notorious for my dips. When I visit my parents and they have people over I make a dip platter, along with a cheese platter, of course. When I invite people over I do the same. You can’t even imagine the attachment I have with my Cuisinart food processor and my mini food processor, which I fondly refer to as C. Junior. These two gadgets make everything so simple, so effortless.
When I tell you I am attached, I really mean it. Practically, every time I cook, I use either the “Senior” or “Junior” version of my food processor. If I want to make a Pakistani dish quickly, then I throw in the garlic and ginger whiz it up and then throw in some tomatoes and within no time without all the chopping and slaving over the cutting board I have a delicious dish.
Believe me, I could go on and on about my food processors, but for the sake of the readers who might abandon me and deem me as off the wall, I will stop now. The reason I mention the food processor was this eggplant dip I made. You see, I had a vague idea in my mind as to what I wanted to make: eggplant with pomegranate molasses, and feta. But, in the initial stages I was not visualizing a dip. As I went along preparing the eggplant, the idea of a dip struck me. Call it predictable or whatever you want, but the truth is, it worked and worked quite well I might add. The smokiness of the spices, the creaminess of the feta, and the freshness of the herbs melded together to form one harmonious dip that was gobbled up by my husband and I in no time.
Eggplant Dip with Pomegranate Molasses and Feta
*I was inspired by this recipe, but I did not stay true to the recipe, I just used it as a jumping off point.
Serves 4-6, as an appetizer
Ingredients
Olive Oil
2 medium-sized Sicilian eggplants, peeled and cut into a small dice (or any variety you prefer), about 3 cups diced
3 shallots. chopped
4 cloves of garlic, minced
1/4 cup pomegranate molasses
1 cup crumbled Middle Eastern Feta
1 teaspoon fresh lemon juice
1/2 cup chopped parsley
5-7 mint leaves chopped
1/4 cup pomegranate seeds
2 tablespoons toasted pine nuts
salt and black pepper, to taste
for the spices:
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon smoked paprika
1 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
Method
First, dry roast the spices in a dry pan on medium heat until you start to smell their aromas, 5-7 minutes. Cool them for a minute and then transfer to a spice mill or coffee grinder and pulse until they all combine into a uniform mixture. Set aside.
Heat a medium-sized sauté pan with a nice coating of olive oil on medium heat. When the oil comes to temperature, add the shallots and allow them to caramelize, about 5-7 minutes. Add in the garlic and cook for 1-2 minutes. Toss in the eggplant and pomegranate molasses and allow the eggplant to caramelize as well. Season with salt and pepper. After 5 minutes of cooking, add the spice mixture. Let the eggplant cook down further, until it is completely cooked through, about another 15-20 minutes.
Once the eggplant is cooked, allow it to cool for 15 minutes. Next, take out a food processor (if you don’t have one you can mash by hand) and add in the cooked eggplant, feta, lemon juice, parsley, mint, a good drizzle of olive oil and pulse until combined. Taste to see if any additional salt and pepper is required. Garnish with the fresh pomegranate seeds, toasted pine nuts, parsley, mint, and a drizzle of olive oil. Serve with toasted pita wedges or any bread of your choice. I like to serve this slightly warm or at room temperature, but it can be served chilled.
* I decided to make a similar dip with butternut squash and caramelized shallots and posted it on food52, do have a look here.
Looks really yummy!
Looks amazing Nadia. Dunking some warm pitta bread in the smoky aubergine is what is perfect. Loving the addition of the molasses. This is definitely something I’d try.
This kind of reminds me of eggplant caviar. What a delightful idea to add pomegranate molasses and feta! This is definitely a dip I would enjoy 🙂
I think I love every single ingredient in this recipe, especially the eggplant and pomegranate seeds…and your photography gets me every time! I love the gorgeous tablecloth too.
aww thanks for the wonderful comments, Ameena!
Yummm! I love dips. You didn’t mention me as the one who convinced you to buy the pomegranate molasses. Lol!
oh yeah i totally forgotttttt!!!!
I am in love with this dish and its presentation! Now I have never seen pomegranate seeds (dried) listed as a spice before and I am very intrigued by this. Care to elaborate?
Love the bird image next to this meal, looks very ancient Persian to me.
Thanks for the comment, Joumana. Well, pom seeds we use in a lot of chaats or potato cutlets. I haven’t seen them used outside of Pakistani or Indian cuisnie but thought I’d try them out here.
The bird is from a placemat I took from my mother’s house. I think it’s a Lenox placemat.
Yum! I love this eggplant dip, it has ALL of my favorite ingredients! I can’t get enough of the Pomegranates right now…I had fresh Pomegranate juice this morning!
mmmm pom juice! do you squeeze it fresh? Thanks for the sweet comment, Sara!
wow what an amazing dip fun post but your the queen of dips so don’t change a thing. and love the pictures beautiful
Thanks so much, Rebecca!
Wow! We love eggplants and pomegranates, though I’d never heard of pomegranate molasses. I’m off to buy some right away!
Ohh hope you tried the dip out!
[…] This post was mentioned on Twitter by RebeccaSubbiah, Nadia Wasti. Nadia Wasti said: (New Post) Eggplant Dip w/ Pomegranate Molasses & Feta, a great starter that is full of flavor, please have a look 🙂 http://wp.me/pGD88-tQ […]
This sounds soooo good. And I’m glad to know that I’m not the only one obsessed with my own Senior and Junior.
I’m also glad to know I’m not the only one too! Thanks for your comment, Amnah!
Eggplant and pom; this is right up my alley, Nadia. Go on for days about your gadgets. 🙂 I, for one, love to read about that sort of thing. Sounds like you’re as in love with your food processors as I am with my Vita-Mix.
hehe, thanks, Bria! You should post more about the vitamix, or maybe not because I’ll be too tempted to get one!
This must be so good!!! I love dips 🙂
yeaaaaaaaaah
Oooh, I have been om a pomegranate kick lately and this looks awesome! I’m a dip fan too. Yum!
Thanks, Katie! I’ve been eating loads of poms too!
How beautifully presented this dish is. I love aubergines and pomegranate. It is a combination made in heaven. Just LOVE THIS!
Thanks so much!
What a fantastic recipe. I love the addition of pomegranate.
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.
Thanks for the wonderful comments, I submitted it! 😀
Yum! A beautiful combination of ingredients, I loooove eggplant and can’t wait to try this!
Let me know how it turns out! Thanks!
What a great recipe! it looks scrumptious! Love it!
Thanks so much, Dimah!
Nadia, wow this is so beautifully presented; I especially love the toppings. It must taste amazing.
Nisrine
Thanks so much Nisrine!
Wow, this looks absolutely amazing! I never ever think to make dips, and it’s such a great idea. Your presentation is beautiful.
I am working on getting myself a food processor for Christmas… but right now my “C Junior” does the trick in a pinch 🙂
Thanks so much, I LOVE dips, don’t think I can say it enough!
I use the junior way more than the bigger one!
[…] For the recipe, travel here. […]
Nadia, you know you nailed it with this one right? All my fav things in one dip.
aww thanks, you’re too sweet, Kulsum!
just wanted to let you know you were featured on FoodPress.com today – thanks for a great post!
Thanks so much for featuring this recipe, so glad you liked it!
Looks scrumptious, delectable, yummy….makes me go, “Oh yes!” I will try this! Merci!
hope you do try it, thanks so much!
Sorta weird, but in a really good way. Will have to try this out!
hehehe, I guess it could be weird!
Wow! I’m a big fan of eggplants, I so love it. That dish sounds interesting and delicious. Gotta try this one too! Thanks for sharing.
Let me know how it turns out! Thanks for visiting!
I am always making eggplant dips with flatbread, never tried it with pomegranate though, and I have one, so really excited about trying it Thanks!!
Let me know how it turns out, thanks for your comments!
I agree. I love my foodprocessor too. I can’t remember life before I had one. I’m in love with every single ingredient and I can’t wait to try this. Thanks for sharing.
let me know how it turns out, i can’t remember life before the processor either LOL.
This is one post I was waiting for and I completely missed it smhow…what a recipe..love the pomegranate seeds and egplant combo
Thanks so much, Tanvi!
Hi, just come to your blog from Taste of Beirut:) I adore eggplants and pomegranates, this is always an awesome combination! Thank you for sharing!
Totally delicious – even the photos! I love pomegranate molasses and I’m known for my addictive muhammara – roasted red pepper dip. I think I’ve found a new outlet for my pom molasses obsession! I just bought an eggplant today after ages and was going to make the usual mutabbal but think I’ve been convinced otherwise. Can’t wait to try my hand at your creation. 🙂