Grilled Eggplant Dip (Mutabal)

Perfect for parties or as an appetizer, this mutabal, or grilled eggplant dip, is layered with tons of flavor.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 121 Calories

Ingredients

• 2 cloves garlic, crushed
• 2 tablespoons finely chopped fresh parsley
• 1 pinch ground black pepper, or to taste
• 4 tablespoons extra-virgin olive oil, divided
• 1 lemon, juiced, or more to taste
• 4 large Italian eggplants
• 3 tablespoons tahini, or more to taste
• 2 teaspoons coarse salt, or to taste
• 1 leaf chopped fresh mint
• 1 tablespoon pomegranate seeds, or to taste

Recipe Instructions

Step 1

Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.