Appetizer
Charred Eggplant & Walnut Moutabal with Pomegranate Molasses & Crispy Sage
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.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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