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
The GBU Life Scholarship Awards support students in college, trade programs, non-college programs, and graduate school, helping them achieve their dreams, setting them on a career path and realizing life goals. Since its founding, the GBU Foundation has awarded 4,500 scholarships and educational grants totaling more than $3.2 million. In 2025, 215 members received $226,000 to support their two‑year, four‑year and graduate studies. Here’s a look at where the rubber meets the road — as we check in on past grantees to see how their scholarship awards have helped them stay on course, where they are now, and where they hope to be in the future.



