Smoky Aubergine Dip (Aubergine Moutabal)

Ingredients for Smoky Aubergine Dip (Aubergine Moutabal)

• 2 medium globe aubergines (about 800g total)

• 80ml tahini

• 60ml fresh lemon juice

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

• Kosher salt

• Pomegranate seeds and black sesame seeds (for serving)

Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place aubergines 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.

Remove skins from aubergines (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.

Transfer aubergine flesh to a food processor; add tahini, lemon juice, and 45ml oil and process until creamy; season dip with salt.

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

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

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.