Smoky eggplant dip recipe: easy moutabal to enjoy at home

Ingredients for Smoky eggplant dip (eggplant moutabal)

• 450 g aubergines, diced

• 80 g tahini

• 60 ml fresh lemon juice

• 45 ml extra-virgin olive oil, plus more for drizzling

• kosher salt, to taste

• pomegranate seeds (for serving), optional

• black sesame seeds (for serving), optional

How to make Smoky eggplant dip (eggplant moutabal)

1. Remove the grate and prepare a charcoal grill for medium heat; the coals should be covered with ash and glowing red, with no black remaining.

2. Place the eggplants directly on the coals and cook, turning occasionally, until the skins are completely charred and the flesh collapses, about 15–20 minutes. Alternatively, you can char the eggplants over a gas burner on medium-high heat, turning occasionally with tongs, for 12–15 minutes.

3. Transfer the cooked eggplants to a colander set over a medium bowl and let them cool for 15 minutes.

4. Remove the skins from the eggplants, noting that it’s fine if some bits of charred skin remain.

5. Transfer the flesh to a sieve set over a bowl and let it drain for 10 minutes.

6. Place the eggplant flesh in a food processor, add the tahini, lemon juice, and 45 ml of oil, and process until creamy. Season the dip with salt to taste.

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

8. The dip can be made a day in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.