Preheat your oven to 220°C (425°F) or prepare a hot grill. Prick the whole Eggplants a few times with a fork and place them on a baking sheet (or directly on the grill), roasting until the skins are deeply charred and the flesh has collapsed, about 30–40 minutes.
Remove the eggplants and let them cool until you can handle them. Peel off the burnt skins, cut the eggplants open, and scoop the soft flesh into a colander or sieve to drain and release any excess liquid for 10–15 minutes.
Transfer the drained flesh to a bowl and mash or chop it roughly with a fork until mostly smooth but still slightly textured.
In a separate bowl, combine the mashed eggplant with Tahini, the juice of Lemons (start with one lemon and add more to taste), minced or crushed Garlic, and a pinch of Salt. Stir thoroughly until the mixture is creamy and well combined.
While stirring, slowly drizzle in Extra-virgin olive oil to enrich the mixture and help emulsify it — adjust the amount to reach your preferred consistency. Taste and adjust lemon, garlic, and salt as needed.
Transfer the mutabbal to a serving bowl, make a shallow well in the center, drizzle with a little extra olive oil, and garnish as you like (pine nuts, chopped parsley, or sumac/paprika work beautifully). Serve with warm pita, flatbread, or fresh vegetables.
