Ingredients
1 large eggplant (about 1 1/2 pounds)
2 tablespoons plain yogurt
1 tablespoon pomegranate molasses or other unsulphured molasses
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1/2 red onion, cut into 1/4-inch pieces
1 garlic clove, minced
1/2 cup chopped toasted walnuts
1/2 cup pomegranate seeds (about 1/2 pomegranate)
2 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Heat broiler. Place eggplant on a baking sheet; pierce a few times with a fork. Cook, turning as skin blackens, until flesh is very soft, about 35 minutes. Remove from broiler; let stand until cool.
Scrape flesh into the bowl of a food processor, discarding skins. Add yogurt, pomegranate molasses, and lemon juice; season with salt and pepper. Pulse until mostly smooth, with just a few chunks.
Transfer to a serving bowl; stir in remaining ingredients. Cover with plastic wrap; chill until ready to serve.
