Baba Ganoush…Deconstructed

1 eggplant, medium-large sized

1⁄4 cup tahini
2 tablespoons lemon juice pinch cumin

1⁄2 teaspoon salt
olive oil, preferably extra virgin
1 garlic clove, peeled and minced 1⁄4 cup pomegranate seeds

Preheat the oven to 400°F

  1. Cut the eggplant in half, lengthwise, and pierce the skin with a paring knife. Place it on a small sheet pan, and bake it until it’s wrinkled and thoroughly cooked through. Set aside to cool to room temperature.
  2. When the eggplant is cool enough to hold in your hands, peel it, and place it on a platter. Flatten it with a spoon, until it’s approximately 1 -1 1⁄2 inches thick.
  3. Drizzle the tahini over the eggplant, squirt on the lemon juice, and sprinkle on the cumin. Sprinkle the garlic over the eggplant
  4. Drizzle with olive oil, and pomegranate seeds.

Serve with pita bread

NOTE: If you’d like a silkier texture for the eggplant, pulse chop it in a food processor