Roasted Eggplant Muhammara with Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky, spicy roasted eggplant dip blended with walnuts and pomegranate molasses for a vibrant Syrian appetizer. This middle eastern-inspired vegetarian (vegan) ready in about 60 minutes pairs large eggplants, walnuts, toasted, tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Roasted Eggplant Muhammara with Pomegranate Molasses take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Eggplant Muhammara with Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplants from drying out.

Can I substitute ingredients in Roasted Eggplant Muhammara with Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Eggplant Muhammara with Pomegranate Molasses for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Eggplant Muhammara with Pomegranate Molasses vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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