Charred Eggplant and Roasted Sesame Dip

Name: Charred Eggplant and Roasted Sesame Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 medium (800 g) globe eggplants, firm and glossy, unpeeled; ⅓ cup (50 g) raw sesame seeds, white; 3 cloves (15 g) garlic cloves, minced; 2 tablespoons (30 ml) pomegranate molasses; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoons (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

A silky, smoky Levantine-style eggplant dip brightened by pomegranate molasses and enriched with roasted sesame. Fresh garlic and parsley add brightness, while charring the eggplant directly over flame creates the deep, complex flavor that defines this classic spread. Serve warm or at room temperature with pita, vegetables, or flatbread.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 2 cups dip

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Steps

Before you start

Have all ingredients prepped and within reach before charring begins
If you don't have a gas stove, use a cast-iron skillet on high heat or a kitchen torch
Make sure your eggplants are firm and glossy, not soft or wrinkled

1
Roast the sesame seeds
- Heat a small skillet over medium heat.
- Add the sesame seeds and toast, stirring constantly, for 3 to 4 minutes until fragrant and very lightly golden.
- Transfer to a plate to cool.
- This step releases the oils and deepens the flavor—do not skip it.
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Ready when: Seeds are fragrant and just beginning to turn pale golden at the edges
Tip: Sesame seeds burn easily once they start browning. Watch closely and remove from heat as soon as you smell them—they'll continue cooking from residual heat.
2
Char the eggplants
- Place the eggplants directly over the flame of a gas burner on high heat, or on a cast-iron skillet over high heat.
- Turn them with a spoon or tongs every 2 to 3 minutes so all sides char evenly.
- They will blacken, blister, and collapse—this is correct.
- Continue for 12 to 15 minutes total until the skin is completely blackened and the flesh inside is very soft when prodded with a fork.
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Ready when: Skin is uniformly blackened and blistered; flesh yields easily to a fork; eggplants are visibly collapsed
Tip: Place a baking sheet underneath if charring over a flame to catch any drips. The deeper the char, the better the smoky flavor—don't stop too early.
3
Cool and peel the eggplants
- Transfer the charred eggplants to a cutting board and let rest for 5 to 10 minutes until cool enough to handle.
- Once cooled, use a spoon or your fingers to gently peel away the blackened skin.
- The flesh should release easily from the skin.
- Discard all skin and place the soft eggplant flesh in a food processor.
- Some black bits in the flesh are fine and add to the smoky flavor.
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Ready when: Eggplant is cool enough to touch; skin pulls away from flesh with gentle pressure
Tip: Don't rush the cooling step—peeling warm eggplant is difficult. If your kitchen is very warm, you can place the eggplants in the refrigerator for a few minutes, but avoid soaking them in water as this dilutes the flavor.
4
Blend the base
- Add the roasted sesame seeds, minced garlic, pomegranate molasses, lemon juice, and olive oil to the food processor with the eggplant.
- Blend on high speed for 1 to 2 minutes until completely smooth and creamy.
- Stop and scrape down the sides with a spatula if needed.
- The dip should be light, airy, and the color of pale tan or light brown.
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Ready when: Mixture is completely smooth with no visible chunks or streaks; it looks creamy and unified
Tip: A high-powered blender or food processor creates the silkiest texture. A regular blender works but may take longer. Do not use a hand mixer or immersion blender alone—you'll get a lumpy result.
5
Season and adjust
- Taste the dip and add kosher salt and freshly ground black pepper to balance.
- Start with ¼ teaspoon of salt and ⅛ teaspoon of pepper, then taste and adjust.
- The dip should taste rich, tangy from the pomegranate, and savory with subtle garlic and sesame notes.
- Add more lemon juice (up to 1 more tablespoon) if it feels flat or too rich.
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Ready when: Flavors are balanced; the dip tastes bright, savory, and complex
Tip: Taste before adding the final seasoning—it's easier to add salt than to remove it. The pomegranate molasses is already tangy, so go easy on extra lemon.
6
Transfer and finish
- Spoon the dip into a serving bowl.
- Drizzle with a small amount of good olive oil (about 1 teaspoon) and scatter the fresh chopped parsley on top.
- Serve warm, at room temperature, or chilled, depending on preference.
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Tip: A swirl of olive oil and a sprinkle of pomegranate seeds (if available) make for an elegant presentation. The dip can be made up to 2 hours ahead and gently reheated over low heat if desired.

Good to know

Tips

The key to this dip is proper charring of the eggplant. Direct flame creates a deep smoky flavor that you cannot replicate by roasting in an oven. If you don't have a gas stove, use a cast-iron skillet on high heat or a kitchen torch held close to the skin.
Sesame seed roasting is non-negotiable—raw sesame seeds taste flat and bitter. Toasting takes just 3 to 4 minutes and transforms them entirely.
If your dip is too thick, thin it by adding 1 tablespoon of water or olive oil at a time and blending again. If it's too thin, add a bit more roasted sesame seeds or tahini.
Pomegranate molasses (also called pomegranate concentrate) is found in Middle Eastern markets, specialty stores, or online. It is not the same as pomegranate juice or grenadine and is essential to the authentic flavor.

Make ahead

Prepare the dip up to 2 days ahead; store covered in the refrigerator. Bring to room temperature or reheat gently over low heat, stirring often, before serving. The flavor deepens as it sits.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (thaw overnight in the fridge and stir well before serving). To reheat from chilled: warm gently in a saucepan over low heat, stirring often, for 5 to 7 minutes.

Substitutions

pomegranate molasses → 2 tablespoons balsamic vinegar mixed with ½ teaspoon honey. This is acidic and sweet but lacks the bright pomegranate flavor. Use only if pomegranate molasses is unavailable.
raw sesame seeds, white → 2 tablespoons tahini (sesame paste). This creates a creamier dip with less texture. Reduce olive oil to 1 tablespoon if substituting, as tahini adds richness.
fresh lemon juice → white wine vinegar or red wine vinegar (use 2 teaspoons instead of 1 tablespoon). Vinegar is sharper, so use less. This works well but changes the brightness slightly.
fresh flat-leaf parsley → fresh mint or a mix of mint and parsley. Mint adds a cooling, fresh note that is also traditional in some Levantine preparations.