Step 1

Pierce the eggplants with a fork, roast them on an open flame (or in the oven if you don’t have a gas stove).

Step 2

Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to roast.

Step 3

When finished, remove from the flame and put them on a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.

Step 4

Let the eggplant return to room temperature and proceed to peel the skin with a saw blade knife.

Step 5

Mash the eggplant pulp with a fork or a masher.

Step 6

Mix all the ingredients plus some of the eggplant liquid, about 2-3 tablespoons.

Step 7

Make sure all the ingredients are well mixed until you have an uniform paste.

Step 8

Drizzle with olive oil and paprika and garnish with fresh parsley and/or pomegranate seeds.