Char the eggplant over an open flame or roast halved eggplants in a preheated oven at 400°F for 15-20 minutes, until soft and smoky. Let them cool before handling.

Once cooled, scoop out the flesh with a spoon and place it in a bowl. Mash the eggplant to your desired consistency, whether smooth or slightly chunky.

In the same bowl, combine the mashed eggplant with lemon juice, tahini, minced garlic, and yogurt if using. Stir well to blend flavors, tasting as you go to adjust acidity and seasoning.

Transfer your creamy Moutabal to a serving dish. Drizzle with high-quality olive oil and sprinkle with garnishes like sumac, fresh parsley, or pomegranate seeds for a stunning finish.

Enjoy your delicious Moutabal with warm pita bread or alongside crunchy fresh veggies.