Creamy, garlicky, and addictive, it is no wonder that baba ganoush is famous around the globe. For the perfect accompaniment, carefully toast some Pita Bread (page 70) directly over a low gas flame of your stove and use to dip them in.
Preparation time: 10 minutes + cooling time
Cooking time: 30–45 minutes
Preheat the oven to 400°F/200°C/Gas Mark 6. Put the eggplants (aubergines) onto a baking sheet, prick them all over with a fork, then roast in the oven for 30–45 minutes, until soft. Once cool enough to handle, peel the skin off and discard. Set the flesh aside to cool completely.
Put the garlic into a mortar with a little salt and crush with a pestle, then add the tahini and lemon juice and mix well.
When the eggplant flesh is cool, chop it finely, transfer to a bowl, and add the garlic-tahini mixture. Season well and thoroughly combine all the ingredients. Place on a serving plate, then drizzle with olive oil and sprinkle on the pomegranate seeds.