Turned today’s eggplant harvest into mutabal. The multiple steps involved in eggplant recipes are often a deterrence, so this one may be the new go-to since it is so simple.

A closeup of a roasted garlic bulb in the foreground. The top is cut off and the outer skins are starting to peel away. In the background are several eggplants that have been cut in half lengthwise and roasted. They are all resting on an old blackened backing pan.Closeup of mutabal in a square glass dish. The mutabal is a creamy dip in a very light brown/white color. It is topped with olive oil, chopped mint, and pomegranate seeds.