Baba Ghanoush

Ingredients

• 3 small eggplants
• 2 cloves garlic
• 2 sprigs parsley
• 1 sprig mint
• 0.5 pomegranate
• 0.5 Organic lemon
• 3 tbsp olive oil
• 45 g tahini (sesame paste; light; 3 tbsp)
• 0.5 tsp turmeric powder
• 1 tsp ground cumin
• 1 pinch paprika

Instructions

1. 1.

   Wash eggplants, pierce several times with a fork, place on parchment-lined baking sheet and bake in preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 40 minutes, turning occasionally.

2. 2.

   Meanwhile peel garlic and finely chop. Wash parsley and mint, shake dry and chop. Release pomegranate seeds from the fruit. Rinse half a lemon hot, dry rub, grate zest and squeeze juice.

3. 3.

   Remove eggplants from oven, halve, scrape flesh with spoon into colander to drain. Then mash in bowl with fork.

4. 4.

   Stir oil, tahini, spices, lemon juice and zest into eggplant purée and season. Sprinkle with herbs and pomegranate seeds.