Green Mutabbal with Toasted Pine Nuts

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prick the eggplants with a fork and place them on a baking sheet.

3. 3

   Roast the eggplants in the oven for about 30-40 minutes, or until the skin is charred and the flesh is soft.

4. 4

   Remove the eggplants from the oven and let them cool.

5. 5

   Once cooled, peel the skin off the eggplants and scoop out the flesh into a bowl.

6. 6

   Add the chopped basil, tahini, minced garlic, lemon juice, olive oil, salt, and black pepper to the eggplant flesh.

7. 7

   Use a fork or a food processor to blend the mixture until smooth and creamy.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Transfer the mutabbal to a serving dish and sprinkle the toasted pine nuts on top.

10. 10

    Serve with pita bread or fresh vegetables for dipping.