Baba Ghanoush

Method

Prick the aubergines all over with a fork and place directly over a gas flame or under a hot grill, turning frequently until the skin blackens and chars completely and the flesh becomes very soft, approximately 15-20 minutes. Place the charred aubergines in a plastic bag for 5 minutes to steam, then peel away the blackened skin under cool running water, discarding the stem. Scoop the soft flesh into a bowl and mash thoroughly with a fork until mostly smooth. In a separate bowl, whisk together the tahini, lemon juice, minced garlic, and salt to create a paste. Fold this mixture into the mashed aubergine until well combined. Transfer to a serving dish, drizzle with olive oil, and sprinkle with cumin, pomegranate molasses, fresh parsley, and pomegranate seeds.