Kal Kabab
Kal Kabab
Caspian style eggplant and pomegranate dip
Chef Jessica (aka SW3Kitchen)
Instagram: @SW3Kitchen
Ingredients
- 3 large eggplants
- 2-3 garlic cloves
- 1.5 cups walnut pieces
- 4-6 tbsp of pomegranate molasses
- A small bunch of fresh Parsley and Mint
- 1/4 cup of fresh pomegranate seeds (to garnish)
- Salt to taste
Directions
- Start by charring your eggplants. We want to fully burn the entire skin until the flesh of the eggplants are super soft and smokey in flavor. Ideally do this on a naked flame - either on a bbq or directly on top of the flame of a gas stove. Turn them every now and again and within 25 minutes they should be done.
- When the eggplants are fully cooked, leave them to one side to come to room temperature. Peel off the burnt skin and remove any seeds.
- Blend the walnuts and garlic cloves in a food processor or blender until they are very fine and almost producing a paste. Pour this mixture into a mixing bowl.
- Combine the eggplant, walnut and garlic, mixing thoroughly. You’ll notice that the mixture will begin to appear ‘creamier’ as the acidity of the eggplant reacts with the nuts. Add a pinch of salt.
- Once the eggplant and walnuts are creamy and fully combined, add your pomegranate molasses, a couple of tablespoons at a time. Keep adding until you have achieved the level of sweet and sour you like - I would recommend 4-5 tablespoons.
- Finally add a tablespoon each of chopped parsley and mint and mix. Check the seasoning one last time and add more salt if needed. Chill this for at least 1 hour in the fridge to let the flavors really combine.
- When you are ready to serve the "Kal Kabab," transfer it to a plate. Sprinkle over the pomegranate seeds to garnish with more fresh parsley and mint.
- For a final flourish I like to sprinkle more walnut and add a drizzle of pomegranate molasses. Serve the dip with some warm Sangak bread and enjoy!
