Mutabbal Shamandar Beet Tahini Dip Food

MUTABAL (EGGPLANT-TAHINI DIP)

Mutabal (Eggplant-Tahini Dip) image

Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.

Provided by Reem Assil

Yield Makes 2 cups

Number Of Ingredients 12

Ingredients

2 large globe eggplants (about 2 pounds)
Olive oil, for rubbing eggplants, plus more for drizzling
¼ cup tahini
¼ cup lemon juice (about 2 lemons)
1 tsp. lemon zest
2 garlic cloves, minced
½ tsp. ground cumin
1 tsp. kosher salt, plus more to taste
Pinch of freshly ground black pepper
1 tsp. pomegranate molasses (optional)
2 Tbsp. pomegranate seeds
1 Tbsp. coarsely chopped parsley

Steps:

Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.

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