Baba ganoush

Method

Pierce the aubergines with a fork and roast directly over a gas flame or under a hot grill for 15-20 minutes, turning occasionally, until the skin blackens and the flesh is soft. Allow to cool slightly, then peel away the charred skin and scoop the soft flesh into a food processor. Add the tahini, lemon juice, minced garlic, olive oil, salt, and cumin, then blend until you achieve a smooth, creamy consistency, adding a little water if needed. Transfer to a serving bowl and drizzle with extra olive oil, then sprinkle with paprika, pomegranate seeds, and fresh parsley. Serve at room temperature with warm pitta bread or vegetable crudités for dipping.