Directions
Preparation:10min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:1hour40min 

1. Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally.
2. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 tablespoons lemon juice to prevent discolouration.
3. Mash eggplants in a bowl. Mix in tahini and 1 tablespoon oil from the jar, 3 tablespoons lemon juice and the garlic. Cover and refrigerate at least 1 hour.
4. Just before serving, add remaining 1 tablespoon lemon juice and salt to taste. Garnish with pomegranate seeds, if using, and parsley.

EGGPLANT SALAD WITH CHILLIES AND CUMIN

• Dice 2 large eggplants into large cubes. Place in a bowl; stir in 2 teaspoons salt. (Eggplants can be bitter; salting helps rid them of the bitter taste.) Set aside for 20 minutes.
• Rinse salted cubed eggplant; pat dry with paper towels.
• Heat 6 tablespoons olive oil in a pan over medium heat. Fry eggplant until golden brown, adding more oil, if necessary.
• Remove from heat and let cool. Place in a serving bowl.
• Slice 2 mild green chillies into strips and add to bowl. Combine 3 tablespoons lemon juice, 1 teaspoon ground cumin, salt and pepper. Stir into salad.
• Serve with pita bread and tomatoes.

tahini

Tahini is a paste made from ground sesame seeds. It is a key ingredient in hummus and other Middle Eastern recipes . Tahini is available from delicatessens and health food stores and is sold both salted and unsalted. Once opened, it will keep in a sealed jar in the refrigerator for several weeks.