Mutabal

Instructions

1. 1

   Pierce each eggplant several times with a fork to prevent bursting during cooking.

2. 2

   Place eggplants directly over a gas flame on your stovetop, or use a charcoal grill, rotating with tongs every 2-3 minutes until the entire skin is blackened and charred, about 12-15 minutes total. The flesh inside should become very soft.

3. 3

   Transfer the charred eggplants to a cutting board and let cool for 3-5 minutes until cool enough to handle.

4. 4

   Cut each eggplant in half lengthwise and use a spoon to scoop the soft flesh away from the blackened skin, collecting the flesh in a fine-mesh strainer. Discard all skin and any tough stem pieces.

5. 5

   Press the eggplant gently in the strainer for 2-3 minutes to remove excess liquid, then transfer to a food processor or mixing bowl.

6. 6

   Add tahini, yogurt, lemon juice, pomegranate molasses, minced garlic, salt, pepper, and cumin to the eggplant.

7. 7

   Blend or stir vigorously until smooth and creamy, about 1-2 minutes. The consistency should be like thick yogurt. If too thick, add 1-2 tablespoons of water at a time until you reach desired consistency.

8. 8

   Transfer mutabal to a serving plate, create a shallow well in the center with the back of a spoon, and drizzle with olive oil.

9. 9

   Garnish with pomegranate seeds, fresh parsley, and a pinch of Aleppo pepper.

10. 10

    Serve immediately or refrigerate for up to 3 days, allowing it to come to room temperature before serving with warm pita bread.