Grilled Eggplant Dip (Mutabal) recipe
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Ingredients
- 4 large Italian eggplants 2 cloves garlic, crushed 2 teaspoons coarse salt, or to taste 1 lemon, juiced, or more to taste 3 tablespoons tahini, or more to taste 4 tablespoons extra-virgin olive oil, divided 1 pinch ground black pepper, or to taste 2 tablespoons finely chopped fresh parsley 1 leaf chopped fresh mint 1 tablespoon pomegranate seeds, or to taste
Nutrition Info
- 121 caloriescarbohydrate: 15.1 gcholesterol: : -fat: 7 gfiber: 8.5 gprotein: 3.1 gsaturatedFat: 1 gservingSize: -sodium: 329.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Grilled Eggplant Dip (Mutabal)
Directions
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Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.