Step 1

Cook the eggplant over a medium open flame until soft and easily pierced with a skewer or knife, about 4-5 minutes per side. (For a roasted option, see the recipe notes.)

Step 2

Let the eggplant cool completely, or cover it for 20-30 minutes. Then peel off the charred skin, which should slide off easily. For any stubborn bits, gently wipe with tissue paper. Avoid washing the eggplant under water.

Step 3

Mash the eggplant flesh in a bowl using a fork. You can also use a blender or food processor.

Step 4

Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings, if necessary.

Step 5

Top the eggplant mixture with olive oil and sprinkle with parsley and pomegranate seeds. Enjoy it along with Lebanese Pita bread!