Appetizer

Charred Eggplant & Walnut Moutabal with Pomegranate Molasses & Crispy Sage

Name: Charred Eggplant & Walnut Moutabal with Pomegranate Molasses & Crispy Sage
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1 lb total); ¼ cup tahini; 3 tbsp fresh lemon juice; 3 cloves garlic, minced; ¼ cup Greek yogurt or cashew cream; ¼ cup olive oil; 2 tbsp butter; 12 fresh sage leaves; ½ cup walnut halves, lightly toasted; 3 tbsp pomegranate molasses; sea salt and cracked pepper to taste; 1 tsp smoked paprika (optional)

Whole eggplants charred over open flame until the skin is blackened and the flesh is silky and creamy. Scooped out, blended with tahini, lemon, and garlic into a luxurious moutabal. Finished with toasted walnuts, a generous thread of pomegranate molasses, and a scatter of crispy sage leaves fried in brown butter. This is the Levantine dip elevated.

457cal 9gprotein 28gcarbs 37gfat 10min prep 32min cook 4serves

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