A delicious vegan roasted eggplant dish with tahini, garlic, lemon and pomegranate molasses that can be eaten as a dip or as a main with bread.
You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.
Immediately became a recipe to make again. Wonderful flavours, and so easy to make.! I only made a 1/2 quantity, dipped slices of sourdough toast in it, which I rubbed a cut clove of garlic over, and sprinkled with a little olive oil. I ate the whole lot. Thank you - a wonderful recipe and a keeper.. - 30 Apr 2018