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
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