NAZK’HATOON: Persian Broiled Eggplant Dip with Pomegranate Paste and Angelica Powder

Cuisine & Diet: Central Asian, Dairy-free, Gluten-free, Hanukkah, Mimounah, Passover, Persian, Rosh Hashanah, Shabbat, Shavuot, Thanksgiving, Vegan, Vegetables, Vegetarian

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in)

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GENERAL INGREDIENTS:
Eggplant
Garlic
Onions
Tomatoes
Extra virgin olive oil
Pomegranate syrup or concentrate
Kosher salt
Black pepper
Angelica powder (also known as gol par)
Dried mint
Flat bread (such as naan or pita) cut into small wedges, or lavash crackers

EQUIPMENT:
Measuring cups and spoons
Large chef’s knife and cutting board
Large baking pan
Large, deep skillet