Smoky Eggplant Dip (Eggplant Moutabal)

Smoky Eggplant Dip (Eggplant Moutabal)

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great.
Cook Time15 mins
Total Time15 mins
Course: Side
Keyword: egg plant, pomegranate seeds
Servings: 4


  • 2 medium globe eggplants 1 3/4lb total
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 tbsp Extra virgin olive oil plus more for drizzling
  • kosher salt
  • pomegranate seeds and black sesame seeds for serving


  • PREPARATION Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants 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 eggplants (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 eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. 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.
  • Do Ahead Dip can be made 1 day ahead. Cover and chill.


Original recipe can be found at
Photo by Alex Lau
Foor styling by Andy Baraghani