Moutabala Heavenly Puree

• large eggplants 2
• juice of a lemon
• garlic 2 cloves, crushed
• tahini paste 2 tablespoons
• olive oil 3 tablespoons

1. Preheat the oven to 400F (200C).
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. When they are cool enough to handle, scrape out the flesh with a teaspoon.
4. This is a messy business, but try not to get any of the skin in with the flesh.
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. It may look a little curdled but it will taste wonderful.

eggplants, lemon, garlic, tahini paste, olive oil

Taken from www.epicurious.com/recipes/food/views/moutabal-a-heavenly-puree-381552 (may not work)