Smoked Eggplant Dip (Mutabal)
2 large eggplants
2 garlic cloves minced
3 tbls of tahini
1 tbls pomegranate molasses
Juice of one lemon
Olive oil for roasting the eggplants and for drizzling on top
3 tbls finely minced parsley
Diced jalapeño seeds removed (optional)
Preheat the oven to 400 degrees F.
Season the eggplant with salt and olive oil. in a baking dish roast the eggplants until it's all charred on the outside.
Once slightly cooled cut the eggplant in half and scoop out the flesh.
Chop the eggplant flesh it will almost turn into a paste. Add lemon juice, salt, jalapeño (optional), tahini, pomegranate molasses and garlic.