Baba Ganoush

Ingredients

• 2 large eggplants
• 1/4 cup (60ml) tahini
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 2 tbsp olive oil, plus more to serve
• Salt, to taste
• Pomegranate seeds and chopped parsley, to garnish
• Pita bread, to serve

Before you cook

• Pierce each eggplant a few times with a fork.

Steps

1. Place the eggplants directly over a gas flame or under a hot broiler.
2. Char the eggplants, turning every few minutes, for about 15 minutes, until the skin is blackened and blistered all over and the flesh feels completely soft.
3. Transfer the eggplants to a bowl, cover, and let them steam for 10 minutes to loosen the skins.
4. Slice each eggplant open and scoop the smoky flesh into a colander, discarding the charred skin.
5. Let the flesh drain for 10 minutes, then roughly chop it.
6. Whisk the tahini and lemon juice together in a bowl until the mixture seizes up and then loosens into a pale paste.
7. Stir in the garlic and the drained eggplant.
8. Mash everything together with a fork until combined but still a little chunky.
9. Season with salt and stir in the olive oil.
10. Spread the mixture onto a plate, drizzle with more olive oil, and scatter with pomegranate seeds and parsley.
11. Serve with warm pita bread.