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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