The famously smoky Middle Eastern eggplant puree reaches new heights of smoothness with the inclusion of white chocolate, which lends sweetness and complexity to the dip’s flavors of garlic, lemon, cumin, and paprika. Topped with jewel-like pomegranate seeds, it’s an unexpected take on a reliable classic.
- 8 cloves garlic, unpeeled
- 4 medium eggplants, sliced in half lengthwise
- 1⁄3 cup fresh lemon juice
- 2⁄3 cup tahini
- 4 oz. white chocolate, melted and cooled
- 2 tbsp. finely chopped parsley
- 1 1⁄2 tsp. ground cumin
- 1 1⁄2 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- Pomegranate seeds, for garnish
- Toasted pita bread, for serving
- Heat oven broiler on high. Place garlic and eggplants, skin side up, on a foil-lined baking sheet; broil until tender and charred all over, about 20 minutes for garlic, and about 40 minutes for eggplant. Peel garlic and peel, seed eggplants, and scoop out flesh from eggplant; transfer to a food processor with juice, tahini, chocolate, half the parsley, the cumin, paprika, salt, and pepper; puree until smooth. Transfer to a serving dish and garnish with remaining parsley and pomegranate seeds; serve with pita on the side for dipping.