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Epicurious

Smoky Eggplant Dip (Eggplant Moutabal)

3.8

(3)

A babaganoushlike eggplant dip topped with black sesame seeds and pomegranate arils.
Photo by Alex Lau, Food Styling by Andy Baraghani

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great.

Recipe information

  • Yield

    4 servings

Ingredients

2 medium globe eggplants (about 1 3/4 lb. total)
1/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
Pomegranate seeds and black sesame seeds (for serving)

Preparation

  1. Step 1

    Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.

    Step 2

    Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.

    Step 3

    Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.

    Step 4

    Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.

  2. Do Ahead

    Step 5

    Dip can be made 1 day ahead. Cover and chill.

TagsDipSpreadsLebaneseMiddle EasternEggplantVegetableTahiniStarterSnackLunchDinnerDairy FreeGluten FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadGrillingFood ProcessorRamadanSummerBon Appétit

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