Step 1

Cut a few slits in eggplant then place it either on top of gas stove or on a baking sheet under the broiler for about 30-40 minutes.

Step 2

Flip to the other side for another 15 minutes and until the eggplants look very soft inside.

Step 3

Peel skin once it’s cooled off.

Step 4

Mash eggplants with a fork or a potato masher.

Step 5

Add tahini paste, crushed garlic, lemon juice, and salt and mix everything well together.

Step 6

Drizzle some extra virgin olive, garnish with pomegranate seeds and parsley.