This is one of our favourite meals and it happens fairly often. I like to set everything out in separate bowls (not the best idea for clean up tho). Then we make our own falafel salad plates.

Today’s meal includes hummus with tahini, smoky eggplant dip, chopped salad, falafel balls, schug (hot sauce) and homemade naan bread. I like to serve pickles and olives to round it all out. They never made it into the pic. 

I always have a container of @edeneats creamy Classic Hummus in the fridge. We love it so much!

For the eggplant dip, you want to to impart the smoky flavour by charring the whole eggplant over an open flame if you have a gas stove, or on the barbecue. If not, you can char the eggplant in a dry hot pan. 

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Smoky Eggplant Dip

Course Appetizer

Ingredients

• 2 eggplants
• 1 garlic clove crushed
• ¼ cup tahini
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 3 tsp pomegranate molasses
• ½ tsp salt
• olive oil for garnish
• pomegranate arils for garnish

Instructions

• Char eggplants over a flame, on the barbeque or in a hot skillet.
• Remove from the heat, place in a bowl and cover for 10 minutes.
• Peel eggplants and cut into chunks.
• Place the eggplant flesh in back in the bowl with the crushed garlic and mash with a potato masher or fork.
• Add tahini, olive oil, lemon juice, pomegranate molasses and salt and stir well.
• Using a hand blender, blend the mixture until slightly chunky.
• Put the mixture in a bowl, drizzle with olive oil and sprinkle pomegranate arils.
• Serve with pita bread.