The flavor of this woodsy, earthy Middle Eastern dip comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself. Alternatively, 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. Check out our other recipes for a truly flavorful Lebanese feast, and read more about Kamal Mouzawak, the restaurateur-hotelier-humanitarian behind the recipe.
Recipe information
Yield
4 servings
Ingredients
2
⅓
¼
3
Preparation
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.
Step 5
Do Ahead: Dip can be made 1 day ahead. Cover and chill.
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Reviews (10)
Back to TopI have a very similar recipe from my sister-on-law's mother who was raised in Moldova. She grills the eggplant, cools it, separates the burnt skin from the inside (its a tedious job, but necessary), washes it very well, then presses it to remove the liquid, then into food processor until smooth; chopped onions, vegetable oil, and salt. That's it. No tahini at all. That wonderful smoky, sweet flavor of the eggplant comes through. I do three eggplants at a time, and get a nice size bowl.
Sally C.
bradford, pa
6/27/2021
Looks great, but are you supposed to char the eggplant in a pan if you have to use a stove, or are you supposed to hold it over the open flame?
Ellen Little
Charlotte, NC USA
10/15/2019
This was delish!! I didn't feel like Maki g a special trip just for the pomegranate and black sesame seeds, so I didn't have pretty garnishes, but I did not miss them. The hubby and I ate this with olives and naan and it was devoured. New fave!!!
jennaprather65924
Lincoln, Nebraska
8/16/2019
Do you have any thoughts on what could be done with the charred skin besides throwing it away? I mean I know it's mostly ash, but I've seen burnt onion powder used in food before, I just have no idea how I would make it.
kkfood
4/27/2019