15m
PREP TIME
40m
COOK TIME
74
CALORIES
9
INGREDIENTS
Servings: 14 (2-tablespoon)
Ingredients
- 2 medium eggplants
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 teaspoons Organic Shawarma
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 cup olive oil
- 1/4 cup pomegranate arils
- 2 tablespoons chopped toasted hazelnuts
INSTRUCTIONS
- 1 Preheat oven to 400°F. Pierce skin of eggplants all over with fork. Place on foil-lined shallow baking pan. Roast 35 to 40 minutes or until soft. Remove from oven, and let stand until cool enough to handle.
- 2 Slice eggplants in half lengthwise. Scoop flesh into bowl of food processor. Add tahini, lemon juice, garlic, Shawarma Seasoning and pepper; cover. Process until smooth. Gradually add oil with machine running. Process until well blended.
- 3 Transfer to serving bowl and sprinkle with pomegranate arils and hazelnuts. Drizzle with additional olive oil, if desired. Serve with pita bread and fresh vegetables.
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