Mutabal

Instructions

1. 1

   Char the whole eggplants directly over an open gas flame or under a hot broiler, turning occasionally, until the skin is blistered black and the flesh collapses (about 25-30 minutes).

2. 2

   Place the charred eggplants in a bowl, cover tightly with a plate, and steam for 10 minutes.

3. 3

   Carefully peel off the burnt skin and discard it. Place the soft flesh in a colander to drain excess bitter liquid for 5 minutes.

4. 4

   Transfer the flesh to a bowl and mash it well with a fork, leaving some texture (do not use a food processor).

5. 5

   Vigorously stir in the tahini, yogurt, mashed garlic, lemon juice, and salt until creamy and emulsified.

6. 6

   Spread onto a shallow plate, create a swirl pattern with the back of a spoon, drizzle generously with olive oil, and garnish with pomegranate seeds.