Smoky Eggplant Dip (Eggplant Moutabal) Recipe
"The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself...."
INGREDIENTS
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2 medium globe eggplants (about 1¾ lb. total)
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⅓ cup tahini
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¼ cup fresh lemon juice
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3 Tbsp. extra-virgin olive oil, plus more for drizzling
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Kosher salt
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Pomegranate seeds and black sesame seeds (for serving)
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