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Ezme dip with yoghurt

Smoky grilled ezme, sweet-tangy and bold with pomegranate molasses.
Silky Greek yoghurt cools the heat, creamy and perfectly balanced.
Serve it with warm bread, and watch it disappear fast.

side dish ⏱ 35 min 260 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Ezme dip with yoghurt
v5 · rb0e705f985 20260727Z1751 60 ml olive oil 200 g greek-style yoghurt salt to taste 🔥 preheat a griddle pan to high heat prepare the vegetables by cutting the shallots in half and arranging the garlic, chilli, and tomatoes 🌀 mix the shallots, garlic, chilli, tomatoes and olive oil 🍳 ⏱ 2 min grill the shallots until softened and charred 🍳 ⏱ 5 min grill the chilli and garlic until skins are blistered and blackened, turning often 🍳 ⏱ 10 min grill the tomatoes until softened and blistered ⏳ cool the grilled vegetables on a board 🔪 peel off and discard the chilli, garlic and tomato skins, then finely chop the vegetables 🌀 stir in tomato paste and pomegranate molasses, then mix in toasted walnuts, mint, and parsley and all remaining olive oil except what was used ⏳ season with 1/2 teaspoon salt, then set aside 🍽 spread the yoghurt on a platter and make a well in the centre 🍽 spoon the ezme dip on top of the yoghurt and serve Ezme Yoghurt Dip 🥗 2 pieces banana shallot 6 pieces garlic 5 pieces red chilli 6 pieces plum tomato 1 tbsp tomato paste 2½ tbsp pomegranate molasses 20 g walnut 25 g mint leaf 20 g parsley leaf banana shallot, garlic, red chilli, plum tomato salt
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Preparation steps

  1. preheat a griddle pan to high heat
  2. prepare the vegetables by cutting the shallots in half and arranging the garlic, chilli, and tomatoes
  3. mix the shallots, garlic, chilli, tomatoes and olive oil
  4. grill the shallots about 2 minutes per side until softened and charred
  5. grill the chilli and garlic about 5 minutes until skins are blistered and blackened, turning often
  6. grill the tomatoes about 10 minutes until softened and blistered
  7. cool the grilled vegetables on a board
  8. peel off and discard the chilli, garlic and tomato skins, then finely chop the vegetables
  9. stir in tomato paste and pomegranate molasses, then mix in toasted walnuts, mint, and parsley and all remaining olive oil except what was used
  10. season with 1/2 teaspoon salt, then set aside
  11. spread the yoghurt on a platter and make a well in the centre
  12. spoon the ezme dip on top of the yoghurt and serve

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