This Mardin-style meze mashes softened dried eggplant with garlic and pomegranate molasses into a deep tart spread.
12 min prep 10 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the dried eggplants for 12 minutes until softened, then drain.
Mix the garlic with pomegranate molasses, olive oil, and a little salt until smooth.
Finely chop the dried eggplant with a knife and combine it with the sauce.
Spread the mash on a serving plate and rest it in the fridge for 15 minutes.
💡 Tip: Do not overboil the dried eggplant; the spread should keep its fibers.
🍽️ Serving suggestion: Serve cool with pomegranate seeds on top and pide on the side.
~132
kcal calories
3
g protein
16
g carbs
6
g fat
3.8g
Sugar
0.4g
Fiber
292mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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