Smoky Moutabal with Pomegranate & Sesame
Charred eggplant blended with tahini, lemon, and garlic into a silky, smoky dip. Topped with pomegranate seeds and black sesame for a sweet-tart finish.
- Total time
- 12 min
- Servings
- 6
- Calories
- 95
- Protein
- 3g
Ingredients
- 1.5 lb eggplant
- ¼ cup tahini
- 1 whole lemon
- 2 whole garlic cloves
- ¼ cup pomegranate seeds
- 1 tbsp black sesame seeds
Instructions
- 1
Cut eggplant in half lengthwise. Score the flesh deeply in a crosshatch pattern.
- 2
Broil eggplant skin-side down, 6 inches from heat, until blackened and collapsed, ~8 minutes.
- 3
Cool slightly, then scoop flesh into a food processor with tahini, lemon juice, garlic, and salt.
- 4
Blend until silky and smooth, ~2 minutes. Add water 1 tbsp at a time if too thick.
- 5
Spread into a shallow bowl. Top with pomegranate seeds and black sesame seeds.
- 6
Drizzle with olive oil. Serve with crackers.
Tools you’ll need
- broiler or grill
- sharp knife
- food processor
- shallow serving bowl
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