Name: Grilled Eggplant Dip (Mutabal)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Italian eggplants - 4 large; Garlic, crushed - 2 cloves; Coarse salt, or to taste - 2 teaspoons; Lemon, juiced, or more to taste - 1; Tahini, or more to taste - 3 tablespoons; Extra-virgin olive oil, divided - 4 tablespoons; Ground black pepper, or to taste - 1 pinch; Finely chopped fresh parsley - 2 tablespoons; Chopped fresh mint - 1 leaf; Pomegranate seeds, or to taste - 1 tablespoon

Ingredients for - Grilled Eggplant Dip (Mutabal)

1. Italian eggplants 4 large

2. Garlic, crushed 2 cloves

3. Coarse salt, or to taste 2 teaspoons

4. Lemon, juiced, or more to taste 1

5. Tahini, or more to taste 3 tablespoons

6. Extra-virgin olive oil, divided 4 tablespoons

7. Ground black pepper, or to taste 1 pinch

8. Finely chopped fresh parsley 2 tablespoons

9. Chopped fresh mint 1 leaf

10. Pomegranate seeds, or to taste 1 tablespoon

How to cook deliciously - Grilled Eggplant Dip (Mutabal)

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.