Burnt Eggplant Dip

Ingredients:

2 eggplants
1/3 cup tahini
1 teaspoon pomegranate molasses
juice of 1/2 small lemon
1 garlic clove, minced
3 tablespoons parsley, chopped
salt and black pepper, to taste
1 cucumber, diced
a handful of cherry tomatoes, quartered
1/4 cup pomegranate arils
smoked paprika, to taste
olive oil

Score the eggplants and char them over an open fire until they are collapsed. Set aside to cool, then peel the skins and chop. Place in a strainer and allow to sit for half an hour before transferring to bowl.

Combine eggplant with tahini, pomegranate molasses, lemon,  garlic, parsley, salt, pepper, cucumber, and tomatoes. Mix well and place onto a shallow plate. Sprinkle with  paprika, olive oil, and the pomegranate. Serve cold

Baba Ghannouj

Ingredients:

2 medium eggplants
1/4 cup tahini
juice of a large lemon
2 cloves garlic
1/4 teaspoon cumin
salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1/2 teaspoon smoked paprika
1/4 cup pomegranate arils

Slit the eggplants lengthwise and roast on flame until the eggplants collapse. Allow to cool and remove skins. Roast garlic cloves. Mash eggplants and garlic with a fork. Add tahini, lemon, garlic, cumin, salt, and oil. Adjust seasoning.

Garnish with more olive oil, paprika, parsley, and pomegranate. Serve with warm pita bread.