Smoky Muttabal Ba Badenjan with Kashk (متبل باذنجان) — Charred Eggplant Dip with Tangy Fermented Depth

• 2 lbeggplant (large, globe) (about 2 large eggplants)
• 2 tbspolive oil (for roasting and finishing)
• 2.8 oztahini (well-stirred)
• 1⅝ ozkashk (fermented whey; thick and tangy)
• 2⅜ tbsplemon juice (freshly squeezed)
• 2 tspgarlic powder (use a fresh, aromatic brand)
• 1¼ tspfine sea salt (adjust only after mixing)
• 1 tspground cumin (optional but traditional-leaning)
• 1 tspsmoked paprika (reinforces the smoke if oven-roasted)
• 2 tbspice-cold water (to loosen tahini and keep it creamy)
• 1 tsppomegranate molasses (optional; adds a subtle sweet-sour sheen)
• 10 gflat-leaf parsley (finely chopped)

Instructions

1. 1

   Heat the oven to 240°C (465°F) and line a tray with foil for easy cleanup. Pierce the eggplants 8–10 times with a fork so steam can escape, then rub them with 10 ml of the olive oil to help the skins blister and char.

2. 2

   Roast the eggplants directly on the foil-lined tray for 45–55 minutes, turning them every 15 minutes so all sides blacken and collapse evenly. They are ready when the skins are deeply blistered and the flesh feels completely soft when pressed.

3. 3

   Transfer the hot eggplants to a bowl and cover tightly for 10 minutes to steam and loosen the skins. This resting step makes peeling faster and helps the smoky juices collect instead of evaporating.

4. 4

   Peel off the charred skins and discard the stems, keeping as much of the smoky interior and juices as possible. Drain the flesh in a sieve for 5 minutes, then gently press once or twice to remove excess water without squeezing out all the flavor.

5. 5

   Finely chop the eggplant with a knife for a traditional, slightly textured muttabal, or mash with a fork for a creamier dip. Avoid blending at high speed, because it can turn the eggplant loose and foamy instead of silky.

6. 6

   In a mixing bowl, whisk tahini with lemon juice and the ice-cold water until it turns pale and thick, about 45 seconds. Whisk in kashk, garlic powder, salt, cumin, and smoked paprika until smooth and glossy.

7. 7

   Fold the chopped eggplant into the tahini-kashk mixture until fully combined, then taste and correct the balance with an additional 5 ml lemon juice if needed for brightness. Let the dip rest for 10 minutes at room temperature so the garlic and fermented notes round out.

8. 8

   Spoon the muttabal into a shallow bowl and create a wide swirl with the back of a spoon. Drizzle the remaining 20 ml olive oil over the top, add the pomegranate molasses in thin lines, and finish with chopped parsley for a fresh contrast to the smoke.