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Preheat the oven to 450 degrees F.
Cut each eggplant in half lengthwise and place them onto a parchment paper lined baking sheet.
Drizzle each eggplant slice with about 1 tablespoon of olive oil on the flesh side, then flip it to have the flesh face down on the sheet.
Place the peeled garlic cloves into a small pocket of foil, and add 1 tablespoon of olive oil on top.
Close the aluminum foil pocket and place it into the same tray.
Cover and place into the oven for 50 minutes to 1 hour. Remove it and let it cool.
Peel the skin and scoop the insides into a bowl, adding the yogurt, tahini, salt, roasted garlic and lemon juice.
Mash well, either using a potato masher or a fork.
Fry your desired amount of pine nuts or almonds in olive oil for extra flavor.
Spoon over ready Mutabal, making sure to spoon some olive oil as well.