Smoky Eggplant Moutabal with Pomegranate
Charred eggplant blended with tahini, lemon, and garlic into a silky dip with crispy edges and a pomegranate pop. Served with warm flatbread for scooping.
- Total time
- 12 min
- Servings
- 6
- Calories
- 165
- Protein
- 5g
Ingredients
- 2 medium eggplant
- ⅓ cup tahini
- 1 whole lemon (juiced)
- 2 clove garlic cloves, minced
- ½ cup pomegranate arils
- 4 piece flatbread (store-bought or pita)
Instructions
- 1
Place eggplants directly on a gas burner or broiler rack. Char all sides until skin blackens and flesh softens, ~8 minutes.
- 2
Scoop soft eggplant flesh into a food processor, discarding charred skin.
- 3
Add tahini, lemon juice, and garlic. Blend until silky and pale, scraping sides as needed.
- 4
Taste and season with salt and pepper. Transfer to a serving bowl.
- 5
Warm flatbread in a skillet over medium heat, 30 seconds per side.
- 6
Top moutabal with pomegranate arils and a drizzle of olive oil. Serve with warm flatbread.
Tools you’ll need
- gas burner or broiler
- food processor
- serving bowl
- skillet
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