The traditional topping of pomegranates add a lovely unexpected freshness to the warm smoky eggplant and not to mention the added nutritional impact. So worth the effort of having to peel the pomegranates —whomadethehummus
Start with three nice sized eggplants. Let me just say color makes a difference here.
The dark purple aubergines are the ones you want to use for this recipe. I enjoy all species but the lighter ones don’t hold up to this type of roasting.
Score each vegetable with a fork three or four times and place them on a hot grill. Let them roast for at least 45 minutes
Once good and charred on both sides remove the eggplant and scoop out the creamy pale innards
Add the eggplant, garlic and tahini together and blend with a hand blender or electric blender. Add lemon, salt and blend
Plate it by smoothing it out on a nice Platter
Give it a good drizzle of extra virgin olive oil and a generous topping of Pomegranate seeds and that’s it! So easy and delicious,