Clean the eggplants and pat dry with a kitchen towel.

To keep your stovetop clean, place your eggplants on a large metal cookie tin. Don’t prick the eggplants, and roast, making sure to turn them every now and then, until the eggplants are charred and considerably soft, just about 10-12 minutes.

Remove from the heat and wait for the eggplants to cool down. Peel the skin and let the eggplants rest in a strainer for a 2 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.

Place the peeled eggplants in a blender or a food processor. Add garlic, tahini, salt and lemon juice. Blend to your preferred consistency. You can even mash the eggplants with a fork for a more rustic, chunky “Baba Ghanouj”.

Transfer the baba ghanouj to a serving plate; using a spoon, create a shallow well in the center and garnish with pomegranate seeds and parsley. Drizzle olive oil and serve with pita bread.

Leftovers will last in an airtight container, in the fridge, for 3-4 days.

Clean the eggplants and pat dry with a kitchen towel.

Place the eggplants on a baking sheet lined with aluminum foil and roast in the oven at 230°C/ 450°F, turning from time to time until they soften and considerably shrink in size, it takes about 20-25 minutes.

Remove from the oven and wait for the eggplants to cool down. Peel the skin and let the eggplants rest in a strainer for a 2 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.

Place the peeled eggplants in a blender or a food processor. Add garlic, tahini, salt and lemon juice. Blend to your preferred consistency. Some prefer a chunkier consistency while others like a smooth paste. You can even mash the eggplants with a fork for a more rustic, chunky “Baba Ghanouj”.

Transfer the baba ghanouj to a serving plate; using a spoon, create a shallow well in the center and garnish with pomegranate seeds and parsley. Drizzle olive oil and serve with pita bread.

Leftovers will last in an airtight container, in the fridge, for 3-4 days.