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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the pepper paste, garlic paste, olive oil, pepper, dried coriander, caraway powder, salt, harrisa, and pomegranate sauce until well combined.
Add the cooked aubergine and combine thoroughly.
Cook on medium heat for around 15 minutes until the mixture is heated through and flavors meld.
Top with the walnuts and serve immediately.
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For a milder dip, reduce the amount of harrisa or chili powder.
Can I use fresh aubergine instead of cooked?
Yes, you can use fresh aubergine. Just peel, cook, and mash it before adding to the dip.
What can I substitute for pomegranate sauce?
You can use a mixture of balsamic vinegar and a bit of sugar as a substitute for pomegranate sauce.
Is there a nut-free option?
You can omit the walnuts or replace them with sunflower seeds for a nut-free version.
How spicy is this dip?
The dip has a moderate level of spice, but you can adjust the harrisa and chili powder to taste.
Can I make this dip ahead of time?
Yes, you can make the dip a day in advance and store it in the refrigerator. Just add the walnuts before serving.
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