2 Large Eggplants
1 Head Garlic (Roasted with 1 tsp Olive Oil)
2 Tbsp Tahini
1/2 Lemon (Squeezed)
1 Tbsp Olive Oil
Poke the eggplants with a fork several times.
Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the tinfoil. For a step-by-step tutorial for roasted garlic check out: How To Make Roasted Garlic.
Place the eggplants and the head of garlic into the oven and bake at 460°F (240°C) for around 45 minutes until the eggplants are soft inside when you poke them with a fork.
Allow the eggplants to cool down and then slice open and scoop out the flesh into a food processor. Pop out the cloves of garlic and add to the food processor with the cooked eggplant.
Add 2 Tbsp Tahini, 1 Tbsp olive oil and squeeze half a lemon. Process until smooth.
Add sea salt and black pepper to taste.
Garnish with pomegranate seeds, parsley and paprika.
Serve with flat breads or fresh chopped vegetables.