Snack · 35 min · middle-eastern

Moutabbal Harra

A Middle Eastern snack built around eggplant and tahini — on the table in 35 minutes. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 large Eggplant
• 1/4 cup Tahini
• 1/2 cup Walnuts
• 2 tbsp Pomegranate molasses
• 1 tbsp Olive oil
• 1 clove Garlic
• 1 tsp Chili flakes
• 2 tbsp Parsley

Steps

1. Char the eggplant whole over flame or under the broiler, 20 minutes, until collapsed and smoky; cool and scoop the flesh.
2. Toast the walnuts 5 minutes until fragrant, then chop coarse — texture is the point.
3. Mash the eggplant with tahini, grated garlic, half the pomegranate molasses, and the chili flakes.
4. Fold in half the walnuts; the dip should be chunky, never smooth.
5. Season with salt and lemon if it needs brightness.
6. Top with the remaining walnuts, a thread of pomegranate molasses, olive oil, and parsley.

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