Delicious and nutritious, mutabal is similar to baba ganoush but also different. A classic Middle Eastern recipe especially popular in Syrian, Lebanon and Armenia. Serves 4-8 people depending on how many other dishes are served with it. Makes 3 cups
Preheat your fire, broiler or grill to highest heat. Once preheated, pierce your eggplants 5 or 6 times each and place whole eggplants on or under the heat source. Turn every 5 minutes or so until the whole outside is charred and the eggplants are soft inside. This will take approximately 20 minutes. Remove and let cool until you can handle it.
Puree your garlic with the salt with a mortar and pestle, (add ¼ teaspoon cumin at this point if you are using it) in a bowl with a fork or in your food processor. Then add tahini and mix well.
Remove eggplant pulp from it's skin and add to your tahini mixture. Add lemon juice and start mashing or mixing until you reach the texture you like. This can be chunky and rustic, smooth and silky or anywhere in between. Season with salt (½-1 tsp) and pepper to taste and serve with pita bread or other foods to dip in it.
Optional garnishes: Drizzle with olive oil or sprinkle with paprika or parsley.