Smoky roasted eggplant dip with tahini and garlic

Preheat your oven to 200°C (390°F). Pierce the eggplants all over with a fork. Place them directly on the oven rack or on a baking sheet.

Roast the eggplants for 30-40 minutes, turning halfway, until they are very soft and the skin is shriveled and charred. Alternatively, char them over an open flame on a gas stove or grill for a deeper smoky flavor, turning frequently until blackened.

Once cooked, remove the eggplants and let them cool slightly. Carefully peel off the skin, discarding it. Place the soft flesh in a colander to drain any excess liquid for about 10 minutes.

Transfer the drained eggplant flesh to a bowl. Add the tahini, minced garlic, lemon juice, 30 ml olive oil, ground cumin, salt, and black pepper.

Using a fork or a potato masher, mash the ingredients together until well combined but still slightly chunky for texture. Do not over-process if you prefer some texture.

Taste and adjust seasoning as needed, adding more salt, lemon juice, or tahini to your preference.

Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped fresh parsley and optional pomegranate seeds. Serve immediately with warm pita bread or fresh vegetables.