Mediterranean Eggplant Dip (With Tomato & Onion)

Ingredients

• 1 large eggplant
• 1 onion
• 1 1/2 teaspoons paprika
• 1/2 teaspoon chilli powder
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 tablespoons tomato paste
• 1 tablespoon pomegranate molasses
• 1/2 cup olive oil
• 3 garlic cloves

Instructions

1. 1

   Start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.

2. 2

   Slice your onions into thin slices.

3. 3

   Mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.

4. 4

   Mix the eggplant and onions with the mixture until well combined.

5. 5

   Place in an oven dish with a lid and bake at 400F for 1 hour.

6. 6

   Check to ensure eggplant is really soft. You should be able to mash it really easily with a fork.

7. 7

   Mash the dip with a fork to create a chunky consistency. Taste and adjust salt to your liking and cool the dip in the fridge.

8. 8

   Garnish with more olive oil, parsley, walnuts and serve with pita bread. Enjoy!