Name: Babaganoush with Pomegranate Seeds
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 large eggplants (about 1 pound each); 2 tablespoons extra-virgin olive oil, plus more for roasting; Kosher salt; 1 clove garlic; 3 tablespoons tahini; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon honey; 1 teaspoon ground cumin; 1 bunch cilantro, leaves chopped; 1/4 cup pomegranate seeds; 2 tablespoons pomegranate molasses; 2 tablespoons toasted sesame seeds; Pita, for serving

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with foil. Slice the eggplants in half lengthwise. Using a paring knife, score the flesh in a crosshatch pattern, about 1/2 inch deep. Rub cut side with olive oil, season generously with salt and place cut-side down on the baking sheet. Roast 25 minutes, then flip the eggplant over and roast until the flesh is soft, about 20 more minutes. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
Set a fine-mesh strainer over a bowl. Scoop the eggplant flesh into the strainer, discarding the skins. Let drain for about 5 minutes; discard the excess liquid.
Put the eggplant in a large bowl and mash with a fork. Finely grate the garlic over the eggplant. Add the tahini, olive oil, lemon juice, honey, 2 teaspoons salt and the cumin; stir to combine. Taste the babaganoush and adjust the seasoning as needed. Add the cilantro and mix gently.
Combine the pomegranate seeds, molasses and sesame seeds in a bowl. Spoon the babaganoush into a serving bowl or onto a platter. Sprinkle with the pomegranate mixture. Serve with pita.

Photograph by David Malosh

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