Creamy, roasted eggplant Baba Ganoush (Baba Ghanouj) with a twist!

Preheat oven to 450F and line a baking sheet with parchment paper. Slice your eggplants in half vertically and brush them with 1-2 Tbsp of olive oil. Place them on the pan with the halves (flesh) sides down. Bake them for ~40 mins and allow them to cool for 5-10 mins. Use a large spoon to scoop out the flesh leaving the skins behind. I like to place all the scooped out eggplant flesh and rest it over a mesh strainer and press down with a spoon to release any liquid/moisture. Not doing this would make your dip watery- so don’t skip this step. Discard all the liquid and drop the roasted eggplant into the bowl. In a separate bowl, I use a hand whisk and mix my tahini with my lemon juice. This will fluff it up and you’ll watch it become lighter in color. Add it to the eggplant along with the sea salt and mix with a large fork, almost as if you’re whisking eggs. This breaks down any strings or large pieces of flesh. Want smoother Baba Ganoush? Pulse it in your food processor for about 30 seconds. I personally love mine chunky and with a bit of texture. To serve, top it with the remaining olive oil, then add your pomegranate molasses, then the pomegranate arils, followed by the fresh parsley and finally the sprinkle of Za’atar! Enjoy!