Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
Remove the blackened skin of the eggplant.
Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.
Garnish with olive oil, coriander and pomegranate kernels.
Serve with pita or any other crackers.
Some people like their Mutabal Coarse. In that case, you can just blend the ingredients a few times to make a coarse dip.You can skip adding tahini, but I highly recommend adding it as it gives a nice nutty flavour to the dip.Roasting the eggplant on direct flame makes the dip more smoky. But you can also roast it in the oven.