Eggplant Moutabal

Preheat the oven to 250°C. Prick the eggplants all over with a knife, about 1 cm deep, without cutting through the stems. For a more pronounced smoky flavor, char them over an open flame or on a grill, turning frequently, until the skin blackens and the flesh is completely soft; in the oven, roast for about 45 minutes.

Transfer the eggplants to a board and let cool for 15 minutes so they can be safely peeled.

Peel off the charred skin and trim away the stems. Finely chop the flesh with a knife, transfer to a sieve, and press lightly to drain off excess liquid.

Mash the garlic with salt into a paste. In a separate bowl, mix the tahini with the lemon juice, then combine with the garlic paste.

Add the eggplant to the tahini mixture and stir with a spoon until creamy but slightly chunky in texture; avoid using a blender if you want the traditional pulp with small pieces.

Transfer the moutabal to a shallow plate, make a well with the back of a spoon, drizzle with olive oil, and serve as a meze.