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
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Open the appInstructions
Step 1
Cut eggplant in half lengthwise. Score the flesh deeply in a crosshatch pattern.
Step 2
Broil eggplant skin-side down, 6 inches from heat, until blackened and collapsed, ~8 minutes.
Step 3
Cool slightly, then scoop flesh into a food processor with tahini, lemon juice, garlic, and salt.
Step 4
Blend until silky and smooth, ~2 minutes. Add water 1 tbsp at a time if too thick.
Step 5
Spread into a shallow bowl. Top with pomegranate seeds and black sesame seeds.
Step 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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