Baba Ganoush

Instructions

1. 1 Char whole eggplants directly over an open flame or under a broiler, turning often, until skin is blackened and flesh is completely soft inside, about 15-20 min.
2. 2 Place charred eggplants in a bowl, cover with plastic wrap, and let steam for 10 min to loosen the skins.
3. 3 Peel off blackened skin, drain excess liquid, and roughly chop the smoky flesh. Let it sit in a colander to drain further.
4. 4 Combine eggplant flesh with tahini, garlic, lemon juice, salt, and cumin in a bowl. Mash with a fork for rustic texture.
5. 5 Taste and adjust seasoning, adding more lemon or tahini as desired. The balance of smoke, tang, and nuttiness is key.
6. 6 Transfer to a serving bowl, drizzle generously with olive oil, and garnish with parsley, pomegranate seeds, and a pinch of paprika.