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Best Eggplant and Tahini Dip (Mutabal)
Ingredients
  • 2 LARGE OR 3 MEDIUM EGGPLANTS (ABOUT 2½ POUNDS)
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • ⅓ CUP TAHINI
  • ¼ CUP BOILING WATER
  • 3 MEDIUM GARLIC CLOVES, FINELY GRATED
  • 1½ TABLESPOONS LEMON JUICE
  • 1 CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, FINELY CHOPPED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 TABLESPOONS POMEGRANATE SEEDS
  • 1 TABLESPOON POMEGRANATE MOLASSES
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