Mutabbal

Method

1. 1 Grill whole eggplants over high heat for 15 minutes until the skin is completely charred.
2. 2 Cover tightly for 10 minutes, then peel off the burnt skin and let the eggplant flesh drain on a sieve for 15 minutes.
3. 3 Draining on a sieve is a mandatory step; any excess water will prevent the dish from becoming a solid mass on the plate.
4. 4 Mash the tomatoes with a fork, don't blend them in a machine; the mutabbal should still have a grainy texture, not be as smooth as cream.
5. 5 Mixed with tahini, yogurt, crushed garlic, and lemon juice; the yogurt is what distinguishes baba ghanoush from tahini.
6. 6 Scoop the mixture onto a plate, create grooves, drizzle with olive oil, and sprinkle with pomegranate seeds and parsley.

With an appliance

• Oven 1 hr

  Replace step 1: bake in the oven at 240 degrees for 35 minutes; if it lacks smoky flavor, add 3g of smoked chili powder when mixing.