Baba Ganoush

Ingredients

• 3 pieces aubergines
• 80 g tahini
• 3 tbsp lemon juice
• 1 pieces garlic clove
• 3 tbsp extra virgin olive oil
• 2 tbsp flat-leaf parsley, chopped
• 3 tbsp pomegranate seeds
• 1 tsp salt

Steps

1. 1
   Char the whole aubergines directly over a gas flame or on a barbecue, turning, until the skins are black all over and the flesh has collapsed — about 15 minutes. An oven will cook them but will not give you the smoke, which is the entire point.
2. 2
   Put them in a bowl, cover, and let them steam 10 minutes.
3. 3
   Split them open and scoop the flesh into a colander. Let it drain for 20 minutes — the bitter liquid must go or the dip tastes acrid and watery.
4. 4
   Chop the drained flesh with a knife rather than blending it, so it keeps some body.
5. 5
   Beat in the tahini, crushed garlic, lemon juice and salt with a fork.
6. 6
   Taste and adjust — it should be smoky first, then lemony.
7. 7
   Spread in a shallow bowl, drizzle with olive oil and top with parsley and pomegranate seeds.