Baba Ghanoush

Method

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1. 1Prick the eggplants in a few places with a fork. Char them directly over a gas flame, on a barbecue or under a 230 °C oven grill, turning with tongs, until the skin is completely blackened and they collapse (15-20 minutes on the flame, 35-40 in the oven).
2. 2Put them in a bowl, cover and let them steam for 10 minutes so the skins come away easily.
3. 3Split the eggplants and scoop out the flesh, picking out any burnt skin. Let the flesh drain in a sieve for 10-15 minutes to release its bitter juices.
4. 4Chop the flesh with a knife on a board or mash with a fork; keep a slightly stringy texture rather than a purée.
5. 5In a bowl, mix the eggplant, tahini, lemon juice, garlic, salt and cumin. Taste and adjust the lemon and salt.
6. 6Spread on a plate and make swirls with the back of a spoon. Drizzle with olive oil, scatter with parsley and pomegranate seeds and serve with pita.