Peel garlic, wash the eggplant, make 3 slits on it and stuff it with garlic (this is optional, I do this in the Indian way) and apply little olive oil and roast it in an open flame, grill, tandoor etc, you can even bake it in an electric oven. This way it took me approx. 10 minutes (turn and roast eggplant from all sides).
Once roasted wrap it in an aluminium foil, so that it cooks more and becomes softer with its own heat and cools down.

Once cooled, peel the roasted eggplant / aubergine. You can either smash it with the helpf of a spoon or direct hand/ fingers but since I love creamy I blend it in a mixie jar.

Put it in the jar along with garlic and salt and give it a good blend. Then add in the tahini and Lemon juice and again blend it, check salt and lemon juice, if required add more and your Mutabbal is ready to be served.

Drizzle Olive oil, sprinkle it with Cummin powder and Cayenne Pepper/ Chilli powder.
Garnish with chopped parsley/ Cilantro and pomegranate Arils and serve it with Hummus, Ezma, Tabboluleh along with Pita Bread/ Khobus, kebabs etc.
Bon Appetit!!!