Smoky Moutabal with Tahini & Pomegranate
Charred eggplant blended with tahini, lemon, and garlic into a silky dip, finished with pomegranate seeds and served with warm pita and grilled bread. This Lebanese classic comes together in one bowl in under 10 minutes.
- Total time
- 10 min
- Servings
- 6
- Calories
- 185
- Protein
- 6g
Ingredients
- 2 medium (about 1.5 lbs) eggplant, charred or roasted
- ⅓ cup tahini
- 2 whole (juiced) lemon
- 3 cloves, minced garlic
- ½ cup pomegranate seeds
- 8 pieces, warmed pita or grilled bread
Instructions
- 1
Halve the charred eggplant and scoop the soft flesh into a food processor or blender.
- 2
Add tahini, lemon juice, minced garlic, and a pinch of salt to the eggplant.
- 3
Blend until silky and smooth, scraping the sides once if needed, ~90 seconds.
- 4
Spoon the moutabal into a shallow bowl and drizzle with olive oil.
- 5
Top with pomegranate seeds and a crack of black pepper.
- 6
Serve immediately with warm pita and grilled bread for dipping.
Tools you’ll need
- food processor or blender
- spoon
- shallow bowl
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