Roasted Eggplant Mutabal

Ingredients

• 3 medium eggplants
• 3 tablespoons tahini
• 4 tablespoons strained yogurtInstead: strained yogurt
• 2 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon pomegranate molasses
• 1 teaspoon Aleppo pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Pierce the eggplants with a fork and roast them over an open flame or in the oven until soft and charred.

2. 2

   Place the roasted eggplants in a covered bowl to steam for 10 minutes, then peel off the skins.

3. 3

   Finely chop the eggplant flesh with a knife or blend it briefly for a smoother texture.

4. 4

   In a mixing bowl, whisk together the strained yogurt, tahini, minced garlic, and salt until smooth.

5. 5

   Gently fold the roasted eggplant into the yogurt and tahini mixture until well combined.

6. 6

   Transfer to a serving plate, drizzle with olive oil and pomegranate molasses, and sprinkle with red pepper.

Note. Roasting the eggplants directly on an open flame gives the dip an authentic smoky flavor.