Baba ghanoush

Make Baba ghanoush at home

Ingredients

• 2 large eggplants
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 cloves garlic, crushed
• 2 tbsp olive oil, plus more to serve
• 1/2 tsp salt
• 1/2 tsp ground cumin (optional)
• Chopped parsley
• Pomegranate seeds (optional)
• Warm pita to serve

How it's made

1. Pierce the eggplants with a fork and char them directly over a gas flame or under a hot broiler, turning, until the skin is blackened and the flesh is collapsed, about 20 to 25 minutes.
2. Let them cool slightly, then peel and drain the flesh in a sieve for 10 minutes.
3. Mash the flesh with a fork to a rough puree.
4. Stir in tahini, lemon juice, garlic, olive oil, salt and cumin.
5. Taste and adjust lemon and salt.
6. Spread in a bowl, drizzle with olive oil and scatter with parsley and pomegranate seeds.