Step 1

Place the eggplant over a direct flame for 18-20 minutes, or until soft and charred. Let the eggplants cool, for about 20-30 minutes. See note 1.

Step 2

Using your hands remove all the skin. Do not leave any bits of black charred skin. See note 2.

Step 3

On a chopping board and chop up the eggplant flesh until it has no chunky pieces. Add it to a bowl with crushed garlic, minced chili, finely sliced mint leaves, salt and lemon juice. Combine everything together with a fork. Do a taste test and adjust as needed. Serve the moutabal in a serving plate and top with extra virgin olive oil and any garnishes. Serve at room temperature or chilled