Mutabal (Charred Eggplant Dip) - Little Sunny Kitchen

Prep Time 10

Cook Time 15

Total Time 25

Char the eggplants over a gas flame or grill, turning often, until the skin is blackened and the flesh is very soft, about 10–15 minutes. Alternatively, roast them in the oven at 450°F (230°C) for 30-40 minutes, turning occasionally.
Once cool enough to handle, peel off the skin and discard it.
Finely chop the flesh using a knife until you reach your desired texture. Avoid using a blender.
Make the tahini mixture by stirring together the tahini, yogurt, lemon juice, pomegranate molasses, garlic and salt in a bowl. Mix until smooth. If the mixture is too thick, add a little ice-cold water to loosen it.
Combine the chopped eggplant with the tahini mixture and stir until well blended.
Serve on a plate or shallow bowl. Drizzle with olive oil and garnish with pomegranate seeds, sumac, and fresh herbs if desired. Serve with warm pita bread.

Charring the eggplant over direct flame (gas burner or grill) gives the best smoky flavor. Turn occasionally until the skin is blackened and the flesh is soft, about 10-15 minutes.
To roast in the oven, place whole eggplants on a baking sheet and roast at 450°F (230°C) for 30-40 minutes, turning occasionally until completely softened and collapsed.
Finely chopping the eggplant with a knife is one way to achieve a pleasant texture, but you can use the method you prefer. Avoid blending in a blender.
Yogurt is optional. Leave it out for a dairy-free version. If the dip is too thick, add ice-cold water a spoonful at a time to make it creamy.
Pomegranate molasses adds a slight tangy sweetness but can be omitted for a more traditional flavor.
Serving suggestions: Enjoy with warm pita bread, fresh vegetables, or as part of a mezze platter.