Wednesday, July 4, 2018

Eggplant Dip with Georgian flavors

I love making Dips with Eggplant and had the idea today to make one with Georgian flavors. I've always enjoyed Georgian food when I've been lucky enough to have it. This dip is sweet and sour, due to the addition of Pomegranate Molasses and has as additional seasoning of pureed fresh Tomatoes and Garlic. I sprinkled it with toasted Walnuts, which gives it another textural layer. If I had some Pomegranate Seeds, I would sprinkle those on top as well. I served it with Gluten Free Crackers and it would also be very good with toasted Bread. Georgian Eggplant Dip is incredibly delicious!

Georgian Eggplant Dip

1 large Eggplant
1 Roma Tomato, stem end removed
2 small Garlic Cloves 
3 - 4 Tablespoons Pomegranate Molasses (depending on how sour you want it to be)
1 teaspoon Salt
1 teaspoon Sugar
1/4 cup Walnuts, broken or chopped into small pieces

Heat the oven to 350 degrees. Prick the Eggplant all over with a fork and place on a foil covered pan. Cook for 45 minutes to one hour or until the Eggplant is soft at both the top and the bottom.  Slice open and let drain until cool. Peel and then chop the Eggplant.  

In a blender or food processor, puree the Tomato with the Garlic, Salt and Sugar. Add to the Eggplant mixture and stir thoroughly. Refrigerate until ready to serve to let the flavors meld. When ready to serve, toast the Walnuts in a small frying pan and sprinkle on top.

Five Element Analysis

Eggplant belongs to the Water Element and the Walnuts add even more. Tomatoes and Pomegranates come from the Fire Element although the Pomegranate Molasses is Sour so it also contributes the Wood Element flavor. The Garlic brings in the Metal Element. The Crackers I served (Schaar Entertainment Crackers) are made from Cornstarch and Corn Flour and add in the Earth Element. This ended up being a balanced Five Element Snack!

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