Ingredients

Instructions

1. 1

   Prick the aubergines all over with a fork to prevent them from bursting during cooking.

2. 2

   Place the aubergines directly over a gas flame or on a grill, turning occasionally, until the skin is completely charred and the flesh is soft, about 15-20 minutes. Alternatively, roast under a broiler on high for 25-30 minutes.

3. 3

   Transfer the charred aubergines to a bowl and cover with plastic wrap or a lid for 10 minutes to steam, which makes peeling easier.

4. 4

   Once cool enough to handle, peel away the burnt skin and discard the stems.

5. 5

   Place the flesh in a colander for 5 minutes to drain excess liquid, then transfer to a chopping board.

6. 6

   Finely chop or mash the aubergine flesh with a fork until it reaches your desired consistency.

7. 7

   In a mixing bowl, combine the aubergine with tahini, minced garlic, lemon juice, cumin, and salt. Stir vigorously to combine.

8. 8

   Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley and pomegranate seeds before serving.