Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with a little olive oil and wrap tightly in aluminum foil.

3. 3

   Using a fork, prick the eggplants all over to prevent them from bursting. Place the eggplants and the foil-wrapped garlic on the prepared baking sheet.

4. 4

   Roast for 40-50 minutes, turning the eggplants halfway through, until the eggplants are collapsed and very soft, and the garlic is tender.

5. 5

   Remove from the oven. Let the garlic cool. Place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will make peeling easier.

6. 6

   Once cool enough to handle, peel the skin off the eggplants and discard. Place the flesh into a colander and let it drain for 10-15 minutes to remove excess liquid.

7. 7

   Transfer the drained eggplant flesh to a large bowl. Squeeze the soft roasted garlic cloves out of their skins into the bowl.

8. 8

   Mash the eggplant and garlic together with a fork for a rustic texture, or pulse briefly in a food processor for a smoother consistency.

9. 9

   Add the tahini, lemon juice, olive oil, cumin, smoked paprika, and salt. Stir vigorously until the mixture becomes creamy and pale.

10. 10

    Transfer to a serving bowl. Create swirls on the surface with a spoon, drizzle with extra olive oil, and garnish with chopped parsley and pomegranate seeds if desired.