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
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Open the appInstructions
Step 1
Char eggplants directly over a gas flame or under the broiler, turning every 1–2 minutes, until blackened all over, ~8 minutes.
Step 2
Let cool 2 minutes, then peel away the charred skin under cool running water. Scoop the soft flesh into a blender.
Step 3
Add tahini, lemon juice, minced garlic, and a pinch of salt. Blend until silky smooth, 60 seconds.
Step 4
Spread onto a shallow bowl or platter. Drizzle with olive oil and top with pomegranate seeds and parsley.
Step 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
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