1 hour 30 minutes (most of that is roasting!)
- 5-6 small eggplants
- Olive oil
- Dukkan Tahini
- 3-4 garlic cloves
- Juice of 1 lemon (~1/3 cup)
- Pita bread (to serve)
Preheat your oven to 400ºF. Peel and halve your eggplants, and lightly drizzle them with oil and salt. Place flat-side down on a baking tray and roast for about an hour, flipping halfway through, until they are perfectly fork tender. Don't rush this step, you may want to roast yours for longer - texture is everything here. You'll know they are done when they practically come apart in your hands.
Take your eggplant out and cut into small cubes; place in a mixing bowl.
Add the juice of 1 lemon, about 1/3 cup of olive oil (to taste), a pinch of salt, 2-4 cloves of crushed garlic (to taste) and 3 tablespoons of Tahini. Mix well!
Put the Mutabbal on a serving platter, and garnish with any fresh herbs (Parsely perhaps?) and a final drizzle of olive oil. Serve with warm Pita bread and enjoy!