Smoky Tahini Moutabal with Pomegranate
Charred eggplant blended into creamy tahini dip with lemon and garlic, finished with pomegranate seeds and served with grilled bread and hummus. Smoky, tangy, and Lebanese restaurant-worthy in 12 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 180
- Protein
- 6g
Ingredients
- 2 whole eggplant, large
- ½ cup tahini
- 1 whole (juiced) lemon
- 2 whole garlic clove
- ½ cup pomegranate seeds
- 1 pinch salt and pepper to taste
Instructions
- 1
Char eggplants directly over a gas flame or under the broiler, turning every 2 minutes, until blackened and collapsed all over, about 8 minutes total.
- 2
Cool eggplants for 2 minutes, then scoop soft flesh into a bowl, discarding the charred skin.
- 3
Add tahini, lemon juice, and minced garlic to the eggplant. Stir vigorously until creamy and completely combined.
- 4
Season with salt and pepper, then transfer to a shallow serving bowl.
- 5
Drizzle with olive oil, scatter pomegranate seeds on top, and serve immediately with grilled bread, pita, and hummus.
Tools you’ll need
- gas burner or broiler
- bowl
- spoon
- knife
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