Skip to main content
Epicurious
Bon Appétit

Smoky Eggplant Dip (Eggplant Moutabal)

3.8

(3)

A babaganoushlike eggplant dip topped with black sesame seeds and pomegranate arils.
Photo by Alex Lau, Food Styling by Andy Baraghani

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great.

Recipe information

  • Yield

    4 servings

Ingredients

2 medium globe eggplants (about 1 3/4 lb. total)
1/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
Pomegranate seeds and black sesame seeds (for serving)

Preparation

  1. Step 1

    Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.

    Step 2

    Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.

    Step 3

    Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.

    Step 4

    Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.

  2. Do Ahead

    Step 5

    Dip can be made 1 day ahead. Cover and chill.

TagsDipSpreadsLebaneseMiddle EasternEggplantVegetableTahiniStarterSnackLunchDinnerDairy FreeGluten FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadGrillingFood ProcessorRamadanSummerBon Appétit

See Related Recipes and Cooking Tips

Read More
Salmon and Spring Veg in Parchment
Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.
Tofu Breakfast Burritos
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Spicy Cumin Tofu
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Peruvian-Style Tofu With Creamy Cilantro Sauce
The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.
Shrimp Scampi Bisque
This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.