If you don't like eggplant, you need to try this deliciously smoky, garlicky dip. The tahini adds a rich and creamy nuttiness to this Middle Eastern classic.
This recipe becomes even better if you let the babaganoush sit for half an hour or so to allow the flavors to mingle before diving in with toasted pita breads.
3 eggplants (aubergines)
2 small garlic cloves
55 g (2 tablespoons) Tahini
juice of 1/2 lemon
15 g (1 tablespoon) olive oil
Handful of pomegranate seeds, for sprinkling (optional)