1. Preheat your oven to 400°F (200°C).
2. Pierce the eggplants with a fork in several places to allow steam to escape during
roasting.
3. Place the eggplants on a baking sheet lined with parchment paper. Roast them in the
preheated oven for about 45-60 minutes, or until the skin is charred and the flesh is very
soft.
4. Remove the eggplants from the oven and let them cool slightly.
5. Once cooled, slice the eggplants in half lengthwise and scoop out the flesh into a bowl,
discarding the charred skins.
6. Mash the eggplant flesh with a fork.
7. Add the minced garlic, Al Yaman tahini, lemon juice, and salt to the mashed eggplant.
Mix well to combine.
8. Drizzle in the olive oil.
9. Taste and adjust the seasoning, adding more salt or lemon juice if needed.
10. Sahtein