Mutabal

🔥 Prep

• Rinse the 800 g eggplants and pat dry.
• Peel and mince the 3 garlic cloves.
• Roughly chop the 15 g fresh flat‑leaf parsley.
• Measure out 80 ml tahini, 60 g Greek yogurt, 3 tbsp lemon juice, 4 tbsp olive oil (plus extra for drizzling), 1.25 tsp salt, 0.25 tsp black pepper, 0.5 tsp cumin powder, 1 tsp sumac, 3 tbsp pomegranate seeds, 2 tbsp pine nuts, and 30 ml water.
• Toast the 2 tbsp pine nuts in a dry skillet over medium heat until golden, about 2‑3 minutes, then set aside to cool.

🔥 Cook

• 1. Prick the 800 g eggplants with a fork and roast them directly over an open flame or hot grill for 20‑25 minutes, turning frequently until the skins are completely charred and the flesh is collapsed and smoky.
• 2. Place the roasted eggplants in a bowl, cover and let them steam for 10 minutes, then peel off the charred skins and drain the flesh in a fine‑mesh sieve to remove excess liquid.
• 3. On a cutting board, mash the eggplant flesh with a fork or chef’s knife to keep a subtle texture, then transfer to a bowl and whisk in the 80 ml tahini, minced 3 garlic cloves, 3 tbsp lemon juice, 60 g Greek yogurt, 0.5 tsp cumin powder, and 1.25 tsp salt until the mixture is smooth and creamy.
• 4. Spread the mutabal onto a wide shallow bowl using the back of a spoon to create circular swirls, drizzle with the remaining olive oil, sprinkle with 1 tsp sumac, the toasted 2 tbsp pine nuts, 15 g chopped parsley, and 3 tbsp pomegranate seeds. Serve with warm pita bread.

🔥 Serve

• Transfer the mutabal to a serving platter, creating a shallow well in the center for extra olive oil if desired.
• Garnish with an additional drizzle of olive oil, a pinch of sumac, and a few extra pomegranate seeds for brightness.
• Serve immediately with warm pita bread, toasted flatbread, or sliced vegetables such as cucumber and bell pepper sticks.