Moutabala Heavenly Puree

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Slit the eggplants here and there with a sharp knife and bake them until their skin is black and charred and they are melting and tender insideabout forty minutes.

3. 3

   When they are cool enough to handle, scrape out the flesh with a teaspoon.

4. 4

   This is a messy business, but try not to get any of the skin in with the flesh.

5. 5

   Mash the flesh with a fork, beating in the lemon juice, crushed garlic, tahini paste, olive oil, and a good seasoning of salt.

6. 6

   It may look a little curdled but it will taste wonderful.

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