Pomegranate Recipes
Eggplant Dip with Pomegranate and Tahina
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This blend gives your body a healthy boost of antioxidants and will jump start your morning with flavor.

2 large eggplants (about 2 pounds)
1/4 cup pomegranate juice
1/4 cup Stiebs Pomegranate Seeds
3 tablespoons tahina
1 tablespoon lemon juice, or to taste
1/2 teaspoon salt
1 teaspoon crushed garlic
1/4 cup chopped fresh parsley, for garnish

Preheat the oven to 450 degrees F.
Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside. When cool, split the eggplant open and gently scrape the seeds out, using a melon‐baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2‐inch cubes. Reserve 1/4 cup of the seeds for garnish. In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy. Spread mixture on a flat surface and sprinkle with chopped parsley and the pomegranate seeds. Serve with pieces of warm pita for dipping.

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