Grill each eggplant until the skin is burnt and the inside is soft. Use a fork to pierce the eggplant to make sure it is well done inside.

You can grill each eggplant by putting it on an open gas flame and turning it as the skin in contact with the flame gets burnt. You can also put it in a high temperature oven and grill it. It is key for the well tasting of the Mutabal that the skin gets burnt!

Once the eggplant is "burnt" and the inside is well done, take it off the flame (or out of the oven) and pierce it with a fork just below the crown of the eggplant. This way you can hold the hot eggplant.

While putting the eggplant under a slow stream of cold water, remove the burned skin of the eggplant with your hand.

Once all the burnt skin of the eggplant is removed, put the eggplant into a mortar and mash it. The eggplant should be brownish under the removed skin.

Remove the eggplant, and crush the garlic cloves in the mortar.

In a separate bowl, mix the tahini with one cup of water. Mix well with a fork or spoon, as if you were whisking eggwhite. Keep on mixing or whisking until the tahini becomes white. Add some water if the mixture is dry.

Add the juice of 1 lemon, the mashed eggplant and the crushed garlic.

Add salt and pepper to taste. Mix well.