Smoky Eggplant Moutabal with Tahini
Charred eggplant blended with tahini, lemon, and garlic into a silky dip. Serve with labneh, pomegranate seeds, and pickled vegetables for a mezze spread that tastes like a Lebanese restaurant.
- Total time
- 12 min
- Servings
- 6
- Calories
- 145
- Protein
- 5g
Ingredients
- 2 whole eggplant (medium)
- ⅓ cup tahini
- 1 whole lemon (juiced)
- 2 clove garlic (minced)
- ⅓ cup pomegranate seeds
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Char eggplants directly over a gas flame or under the broiler, turning every 1–2 minutes, until blackened all over, ~8 minutes.
- 2
Let cool 2 minutes, then peel away the charred skin under cool running water. Scoop the soft flesh into a blender.
- 3
Add tahini, lemon juice, minced garlic, and a pinch of salt. Blend until silky smooth, 60 seconds.
- 4
Spread onto a shallow bowl or platter. Drizzle with olive oil and top with pomegranate seeds and parsley.
- 5
Serve with labneh, tzatziki, pickled vegetables, and warm pita or flatbread.
Tools you’ll need
- kitchen torch or gas stove burner or broiler
- blender or food processor
- shallow serving bowl or platter
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
