Mutabbal (Smoky Eggplant Dip)

Method

1. Peel the skin from the roasted eggplant and place the soft, smoky flesh into a fine-mesh strainer for 5 minutes to drain any excess liquid.
2. Transfer the drained eggplant flesh to a mixing bowl and mash it thoroughly with a fork until a coarse, textured paste forms.
3. Mince the garlic cloves finely and add them to the bowl along with the tahini and yogurt, stirring everything together until the dip is well combined and creamy.
4. Drizzle in 1 tablespoon of olive oil and mix once more, tasting and adjusting the balance of tahini and yogurt to your preference.
5. Spread the mutabbal onto a shallow serving plate, using the back of a spoon to create gentle swirls and a shallow well in the center.
6. Scatter the pomegranate arils evenly over the surface and finish with the remaining 1 tablespoon of olive oil drizzled across the top.
7. Serve immediately at room temperature as a keto-friendly dip or refrigerate for up to 14 minutes before serving to allow the flavors to meld.