Baba ganoush

Let’s make it

1. Prick the aubergines a few times with a knife so they don't burst.
2. Char them whole directly over a gas flame or under a very hot grill, turning every few minutes, until the skin is blackened all over and the flesh has collapsed, about 20 to 30 minutes.
3. Put them in a bowl, cover with a plate, and leave for 10 minutes to steam and cool a little.
4. Peel away the charred skin, pull off the stalks, and leave the flesh in a sieve to drain for 10 minutes.
5. Crush the garlic with the salt into a paste using the flat of a knife.
6. Chop the drained flesh roughly, then mash it in a bowl with a fork, keeping some texture.
7. Stir in the tahini, lemon juice and garlic paste until creamy.
8. Taste for salt and lemon, spread on a plate, pour over the olive oil and top with the parsley and pomegranate seeds.