Manvvi Bhatia



Prep Time

0 : 0

Cooking Time

0 : 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.84 g
Sat Fat 0.956 g
Salt 41.1 mg
Sugars 3.2 g
  • Other Items
  1. 2 Big Round Eggplants
  2. 2 cloves Of Garlic
  3. 2 tablespoons Tahini
  4. Juice and zest of one lemon
  5. 1 Tblsp Parsley
  6. 1 Tblsp Mint
  7. 4 tblsps + 1 tblsp olive oil
  8. Pomegranate Seeds For Sprinkling
  9. Salt And Pepper to taste
  1. 1. On a moderate flame roast the aubergines on the stove for 15 minutes of until the skin is burnt and the flesh is soft (Like you'd do for a bharta). Allow to cool.
  2. 2. Meanwhile crush the garlic cloves and deseed the pomegranate.
  3. 3. Once the aubergine has cooled. Remove the charred skin. Using your hands remove the flesh into a bowl, removing some of the seeds. Use a fork and mash the aubergine, it'll get creamy.
  4. 4. Add the garlic, olive oil, salt, pepper, herbs, lemon juice and zest. And whip it with a fork till thick and creamy. Allow it to sit in the refrigerator for at least an hour before serving.
  5. 5. Sprinkle with pomegranate seeds and top with remaining olive oil before serving. Serve with pita bread, pita chips, cucumber sticks.