Mutabbal (Eggplant Dip)

Instructions

1. 1
   Preheat grill or broiler to high.
2. 2
   Pierce eggplants with a fork and grill or broil, turning occasionally, until skin is charred and flesh is very soft, about 20 minutes.
3. 3
   Let cool enough to handle, then cut in half and scoop out the flesh into a colander.
4. 4
   Press gently to remove excess liquid, then transfer to a food processor.
5. 5
   Add tahini, garlic, lemon juice, olive oil, salt, and cumin.
6. 6
   Process until smooth and creamy.
7. 7
   Transfer to a serving bowl, drizzle with olive oil.
8. 8
   Garnish with chopped parsley and pomegranate seeds if using.
9. 9
   Serve with warm pita bread.

Nutrition Information