2 large (1kg) eggplants
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
fresh pomegranate seeds, optional, for serving
Cook eggplant on a heated grill plate (or grill or barbecue) for about 35 minutes, turning four times, or until skin is blackened and blistered, and flesh is very soft. Cool eggplant on a wire rack over a dish; reserve juices in dish.
Peel eggplant and discard skin. Combine eggplant flesh in a large bowl with the remaining ingredients, except for pomegranate seeds; whisk the mixture until smooth. Add a little of the reserved juices, if needed, to adjust flavour.
Serve baba ganoush sprinkled with pomegranate seeds.
Not suitable to freeze. Not suitable to microwave.
This recipe can be made three days ahead.
Tahini is a paste made from crushed sesame seeds, available from supermarkets and health food stores. Pomegranates are available fresh from specialty greengrocers.