Mutabal

Ingredients

• 2 large eggplants (about 1.5 pounds or 680 grams total)
• 1/3 cup tahini (80 milliliters)
• 1/2 cup plain yogurt, full-fat (120 milliliters)
• 3 tablespoons fresh lemon juice (45 milliliters)
• 2 tablespoons pomegranate molasses (30 milliliters)
• 3 cloves garlic, minced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate seeds for garnish
• 1 tablespoon fresh parsley, finely chopped for garnish
• Pinch of Aleppo pepper or paprika for garnish
• Warm pita bread for serving

Instructions

1. Pierce each eggplant several times with a fork to prevent bursting during cooking.
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. Transfer the charred eggplants to a cutting board and let cool for 3-5 minutes until cool enough to handle.
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. 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. Add tahini, yogurt, lemon juice, pomegranate molasses, minced garlic, salt, pepper, and cumin to the eggplant.
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. 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. Garnish with pomegranate seeds, fresh parsley, and a pinch of Aleppo pepper.
10. Serve immediately or refrigerate for up to 3 days, allowing it to come to room temperature before serving with warm pita bread.