Persian Moutabal with Kashk (متبل با کشک) — Smoky Roasted Eggplant Dip

• 900 gEggplant (large) (about 2 large eggplants)
• 30 mlExtra virgin olive oil (plus 10 ml for serving)
• 6 gSea salt (about 1 tsp fine salt)
• 6 gGarlic (fresh, grated) (about 2 medium cloves)
• 30 mlLemon juice (fresh) (about 2 tbsp)
• 45 gTahini (about 3 tbsp)
• 60 gKashk (thick liquid kashk; whisk smooth before using)
• 30 gMayonnaise (about 2 tbsp)
• 30 gGreen onions (thinly sliced) (about 2 stalks)
• 15 gFresh parsley (finely chopped) (about 1/2 cup loosely packed)

Instructions

1. 1

   Roast the eggplants until deeply smoky and collapsed. If using a gas flame or grill, char the skins on all sides for 12–18 minutes total, then move to a tray; if using an oven, roast at 240°C/465°F for 30–35 minutes, turning once, until very soft.

2. 2

   Rest the hot eggplants for 10 minutes so the steam loosens the skin and the flesh finishes softening. Split them lengthwise and scoop the flesh into a sieve set over a bowl, then drain for 10 minutes to prevent a watery dip.

3. 3

   Mash the drained eggplant flesh until mostly smooth, leaving a little texture for a rustic moutabal. Stir in 30 ml olive oil and 6 g sea salt, then mix for 30 seconds so the fat coats the eggplant and carries the smoky aroma.

4. 4

   Add the grated garlic and lemon juice, and mix thoroughly to distribute the sharpness evenly. Let the mixture sit for 2 minutes so the garlic mellows slightly in the acidity and the flavors round out.

5. 5

   Whisk in the tahini, kashk, and mayonnaise until velvety and pale, about 45–60 seconds. If the dip feels too thick, loosen it with 15 ml cold water and mix again until it becomes creamy but still holds a spoon mark.

6. 6

   Fold in the green onions and parsley, reserving a small pinch of each for garnish. Taste and adjust brightness by adding 5 ml more lemon juice if needed, then rest the dip in the refrigerator for 20 minutes for the smokiness to settle.

7. 7

   Spoon the moutabal into a shallow bowl and create a swirl with the back of a spoon. Drizzle the remaining 10 ml olive oil over the top and finish with the reserved herbs, then serve immediately while the aroma is freshest.