Al Raheb Recipe

Prepare and roast

Prick the eggplants a few times with a fork to prevent bursting. Place them on a rimmed baking sheet lined with foil. Brush lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon kosher salt. Broil on high (or roast at 475°F / 245°C) about 20–30 minutes, turning every 6–8 minutes, until skin is blackened, blistered and flesh is very soft. Alternatively, char whole over a gas burner or grill, turning until evenly blackened and collapsed.

Transfer the hot eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this makes it easier to peel. Once cool enough to handle, peel away and discard the charred skin and stem. Place the flesh in a fine-mesh sieve or colander for 5 minutes to drain excess liquid, then transfer to a medium bowl.

Roughly chop or coarsely mash the eggplant with a fork so it retains some texture (for a smoother dip, pulse briefly in a food processor). Stir in the remaining 2 tablespoons olive oil, remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Score an X on the bottom of the tomato. Blanch in boiling water for 20–30 seconds, then plunge into ice water. Peel, core and finely dice the tomato, discarding seeds if you prefer a less watery dip.

Peel and very finely mince or grate the garlic and shallot. Place them in a small bowl with the lemon juice and sumac; let sit 2–3 minutes to soften the raw bite and hydrate the sumac.

Fold the diced tomato and the garlic-shallot-lemon mixture into the mashed eggplant. Taste and adjust seasoning — add up to 1 teaspoon additional lemon juice or 1 teaspoon vinegar if you want brighter acidity, and more salt or pepper to taste.

Fold in the chopped parsley and mint along with the optional pomegranate molasses. Mix gently so herbs remain bright and the dip keeps some texture. Drizzle the 2 tablespoons finishing olive oil over and stir once to combine.

Adjust seasoning: add more sumac (up to 1/2 tsp) for tang, a pinch of sugar if tomatoes are too acidic, or a little more olive oil for silkiness. Chill 15–30 minutes to let flavors meld, or serve immediately at room temperature.

Toast the pine nuts or almonds in a small dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Watch carefully to avoid burning.

Spoon the dip into a shallow serving bowl. Create a shallow well in the center and drizzle 1/2 tablespoon extra-virgin olive oil. Sprinkle toasted nuts on top and dust with za'atar or smoked paprika. Serve with lemon wedges and warm pita or crusty bread.