Roasted Eggplant Muhammara with Pomegranate Molasses

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky, spicy roasted eggplant dip blended with walnuts and pomegranate molasses for a vibrant Syrian appetizer. This Middle Eastern-inspired vegetarian recipe (vegan), ready in about 60 minutes, pairs large eggplants, walnuts, toasted, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Middle Eastern cuisine 180 cal/serving

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Ingredients

2 large eggplants
1 cup walnuts, toasted
3 tablespoons pomegranate molasses
2 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red chili flakes
1/4 cup olive oil, plus extra for drizzling
1 teaspoon salt

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Instructions

Step 1: Preheat oven to 425°F. Prick 2 large eggplants with a fork and place on a baking sheet. Roast for 40-45 minutes, turning halfway, until the skins are charred and flesh is very soft.
Step 2: Remove eggplants from oven and cool until manageable. Peel off the skin and place the flesh in a colander to drain excess liquid for 10 minutes.
Step 3: In a food processor, combine the drained eggplant flesh, 1 cup toasted walnuts, 3 tablespoons pomegranate molasses, 2 tablespoons fresh lemon juice, 2 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon red chili flakes, 1/4 cup olive oil, and 1 teaspoon salt. Pulse until smooth but still slightly textured.
Step 4: Transfer the muhammara to a serving dish, drizzle with a little extra olive oil, and garnish with chopped walnuts or pomegranate seeds if desired. Serve with warm pita bread or fresh vegetables.