Fire Roasted Eggplant Dip (mutabal) With Tahini

"Fire Roasted Eggplant dip (mutabal) with tahini, garlic, mint & pomegranate molasses. stay right there on the table please I am going to munch on u all day while I decorate for Christmas. "
-- @almondandfig

Smoked Eggplant Dip (Mutabal)


2 large eggplants 

2 garlic cloves minced 

3 tbls of tahini 

1 tbls pomegranate molasses 

Juice of one lemon 

Sea Salt  

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.