Baba Ganoush with Roasted Garlic and Pomegranate Seeds

Directions

1. 1

   Preheat the oven to 180°C.

2. 2

   Slice the aubergines in half. Use a knife to score the cut side of each aubergine half in a criss-cross pattern. Season with salt and pepper, then drizzle with olive oil.

3. 3

   Season the garlic bulb with salt and pepper, drizzle with olive oil, and wrap it in foil.

4. 4

   Bake the aubergines and garlic in the preheated oven until the aubergines are golden brown.

5. 5

   Scoop out the flesh of the aubergines with a spoon and mash with a fork. Add lemon juice, tahini, roasted garlic, yogurt, and olive oil. Season with salt and pepper to taste.

6. 6

   Garnish with sumac, paprika, pomegranate seeds, and fresh herbs.