Prepare the eggplants. Pierce each large eggplant once or twice with a knife to prevent it from bursting during cooking.

Char over a gas flame. Place the eggplants directly over the flame, turning regularly so they cook on all sides. Continue until the skins are charred and the flesh is completely soft. The chef prefers this method to oven roasting because it gives a stronger smoky flavour.

Cool and peel. Transfer the cooked eggplants to a bowl of ice water, as demonstrated in the video. Remove the burnt skins and drain the flesh well.

Prepare the garnishes. Thinly slice the radishes and place them in ice water. Cut the small garnish eggplants lengthwise, keeping their stems attached. Prepare very thin strips of eggplant skin for the crispy garnish.

Fry the eggplant garnishes. Heat the frying oil. Fry the small eggplant pieces and thin strips separately until cooked and golden or crisp. Transfer to a plate lined with paper towels and season lightly with salt.

Crush the garlic. Crush a small garlic clove with a little salt until it forms a paste.

Chop the eggplant flesh. Finely chop the peeled eggplant with a knife. Keep a little texture rather than blending it into a completely smooth purée.

Mix the mtabbal. Combine the chopped eggplant with the crushed garlic, tahini, lemon and a little labneh. Stir thoroughly, taste and adjust the seasoning. Remember that the garlic already contains salt.

Chill. Refrigerate until cold before serving.

Plate and garnish. Spoon the mtabbal onto a serving plate, using a ring mould if desired. Smooth the surface, add pomegranate seeds and arrange the drained radish slices and fried eggplant garnishes. Add the crispy strips just before serving.