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Herbed Eggplant with Pomegranate Gems

Herbed Eggplant with Pomegranate Gems

Moutabbal is a classic eggplant dish that’s served throughout the Middle East as a dip. It is so simple to make and yet so delicious. The hardest part is charring the eggplant correctly, but even that can be mastered pretty quickly. 

This dish is basically grilled eggplants combined with both parsley and mint,a good dollop of tahini dressing, a splash of olive oil and some seasoning. It’s gluten free, vegan and incredibly filling if eaten as a main dish for lunch or dinner. You can add a drizzle of pomegranate syrup (which is more akin to a reduced balsamic vinegar) at the end before serving. Pomegranate syrup can be found in Arabic stores. You can either garnish the herbed eggplant with pomegranate gems or pomegranate syrup or both- depends on how much you love pomegranate! But if you’re adding both, go easy on the syrup as it can overwhelm the flavor of the eggplant.



Mezze, Dips, Sides




1 Hour 15 Minutes




1.5 pounds or about 4 large eggplants

4 tablespoons tahini 

2 garlic cloves minced 

⅓ cup lemon juice 

½ cup parsley leaves roughly chopped

Olive oil 

Pinch of salt 

½ cup pomegranates deseeded 

1 tablespoon pomegranate syrup (optional)


Step 1:

Grill the eggplants on the stovetop in a hot skillet or on an outdoor grill with its skin on. The skin will char and start to develop a smoky scent and help bring out some of those intensely deep eggplant flavor notes. Once its been cooked and has gone soft, remove it from the heat and let it cool. 


Step 2:

Peel your eggplants and keep the inside flesh of the eggplant. Place in a colander and let is rest for 20-30 minutes to drain itself excess water. 


Step 3:

Start to pull the eggplant using two forks. This will result in long flesh-like strands of eggplant coming apart. 


Step 4:

In a bowl, combine the eggplant with the tahini, garlic, lemon juice and salt. Combine until the ingredients are all fully incorporated. 


Step 5:

Add the parsley last and mix gently until all is combined. Drizzle with olive oil, pomegranate syrup and deseeded pomegranate. Serve with pita bread. Enjoy !

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