This is what we call Mutabal in Jordan; roasted (you can also char it over a flame for a smokey flavour) eggplant with a tahini dressing. My family loves to eat it with a green chilli sauce that adds so much tangy and spicy flavour to this dish. Whether you serve with tabouleh as a appetizer, or eat it with a roasted or grilled protein, it is one satisfying dip!If you asked Nana for her choice of appetizers, it would be eggplant mutabal and tabbouleh every single time—with a glass of Arak, of course. Once I was able to drive, each Saturday I would pick my grandmother up to spend the day with us, and while she was at our house, we enjoyed food the way she preferred.Nana (and my mother as well) is particular about her mutabal: no seeds, white as snow and plenty of tahini and lemon. (I myself am not finicky about the colour, plus I enjoy the charred flavour the skin adds.) If you also prefer fewer seeds, stick to male eggplants, which you can identify by the shallow round indentation on the bottom and choose a firm eggplant with a healthy green stem and shiny skin.