vegan
gluten freeHeat the oven
Heat the oven to 450° F. Rinse and dry the Eggplants, place them on a foil-lined baking sheet, and prick each one a few times with a fork. Those holes let steam escape so the eggplants do not burst while roasting.
Roast until collapsed
Roast the eggplants for 40–50 minutes, turning them once after 20 minutes, until the skins are deeply wrinkled and charred in spots and the flesh feels completely soft. A knife should slide into the thickest part with almost no resistance.
Cool and drain
Let the eggplants sit for 10 minutes, just until they are cool enough to handle. Split them open lengthwise, scoop the flesh into a sieve or colander set over a bowl, and let it drain for 5 minutes if it looks very watery. Discard the skins.
Prep the aromatics
Peel the Garlic and crush or mince it into a very fine paste so it blends smoothly into the dip. Cut and squeeze enough fresh lemons to get 2 tablespoons of juice, removing any seeds.
Mix the mutabbal
Put the drained eggplant flesh in a bowl and mash it with a fork until mostly smooth but still a little textured. Stir in the Tahini, lemon juice, garlic, and Salt until creamy and evenly combined. Taste and mash a bit more if you want a smoother finish.
Serve the dip
Spoon the mutabbal onto a shallow plate or bowl, make a few swirls with the back of a spoon, and drizzle over the Extra Virgin Olive Oil.
