Eggplant Moutabal (Smoky Eggplant Dip)
May 28, 2021
Ingredients
- 2 medium-sized globe eggplants (about 1¾ pounds total)
- ⅓ cup tahini
- ¼ cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil, requires more for drizzling
- Kosher salt
- Pomegranate seeds (for serving)
- Black sesame seeds (for serving)
Directions
Step 1: Prep charcoal grill for medium heat. Place and cook eggplants directly on coals, turning occasionally. Cook until skins are completely charred and flesh collapses, approximately 15–20 minutes.
Step 2: Remove skins from eggplants. Transfer cooked eggplant to a sieve/fine-mesh strainer; place over a bowl and drain for 10 minutes.
Step 3: Transfer cooked eggplant to a food processor. Add tahini, lemon juice and extra-virgin olive oil and process until creamy. Season dip with salt.
Step 4: Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds. Drizzle with additional oil.
YIELD
4 servings

Graduating from college is an exciting milestone, but it’s also the perfect time to focus on your financial future. Building on the foundation you’ve already laid the groundwork for with smart money choices will set you up for long-term success. Here are a few key financial products to consider as you take the next step.