Mutabal (Charred Eggplant Dip)

Ingredients

• 2 medium eggplants
• 2 tbsp tahini
• 2 tbsp yogurt
• 0.5 lemon juice (Juice of ½ lemon)
• 2 tsp pomegranate molasses
• 1 small clove garlic (Minced)
• 0.5 tsp salt
• ice-cold water (Add a little if the tahini mixture is too thick)
• olive oil (For optional drizzling)
• pomegranate seeds (Optional garnish)
• sumac (Optional garnish)
• fresh herbs (Optional garnish)
• warm pita bread (For serving)

Steps

1. 1

   Char the whole eggplants over a gas flame or on a grill, turning them often, until the skin is blackened and the flesh is very soft, about 10–15 minutes. Alternatively, roast them in an oven at 450°F (230°C) for 30–40 minutes, turning occasionally.

2. 2

   Allow the eggplants to cool until they are safe to handle. Peel off the charred skin and discard it.

3. 3

   Finely chop the eggplant flesh with a knife until it reaches your desired texture. Do not use a blender.

4. 4

   Add the tahini, yogurt, lemon juice, pomegranate molasses, minced garlic, and salt to a bowl.

5. 5

   Stir the tahini mixture until smooth. If it is too thick, add a little ice-cold water and stir to loosen it.

6. 6

   Add the chopped eggplant to the tahini mixture and stir until thoroughly blended.

7. 7

   Transfer the mutabal to a plate or shallow bowl. Drizzle with olive oil and garnish with pomegranate seeds, sumac, and fresh herbs if desired.

8. 8

   Serve with warm pita bread.

Notes

Char the eggplant over an open flame or grill for the strongest smoky flavor; oven roasting produces a milder flavor. Pomegranate molasses can be omitted for a more traditional flavor. The source does not specify a quantity for the optional olive oil, garnishes, pita, or ice-cold water.

Nutrition per serving

• appetizer
• dip
• vegetarian
• Middle Eastern
• mezze
• gluten-free dip
• grilled
• roasted