Moutabal (Smoky Eggplant and Tahini Dip)

Method

1. 1

   Char the eggplants directly over a gas flame or under a very hot broiler, turning often, until the skins blister black all over and the flesh collapses soft, about 15 minutes.

   💡 Real char, not just roasting, is what gives moutabal its smoky backbone.

2. 2

   Let the eggplants cool enough to handle, then split them open and scoop the smoky flesh into a colander, discarding the blackened skins.

3. 3

   Let the flesh drain for 5 minutes, pressing gently to lose the excess liquid.

4. 4

   Mash or pulse the drained eggplant with the tahini, garlic, lemon juice, cumin and a pinch of salt until creamy but still a little rustic.

5. 5

   Taste and balance it: more lemon if it tastes flat, more tahini if it tastes watery.

6. 6

   Spread onto a plate, drizzle with the remaining olive oil, and finish with a dust of sumac and the parsley.

7. 7

   Serve with warm pita bread or raw vegetables for scooping.