Smoky Baba Ghanoush

• 3 medium eggplants (about 2 lbs/1 kg)
• salt, for sprinkling
• ¹⁄₄ cup tahini paste
• ¹⁄₄ cup lemon juice
• ¹⁄₈ tsp cayenne pepper
• ¹⁄₂ tsp paprika
• 2 Tbsp parsley, chopped, optional
• 2 Tbsp pomegranate arils, optional Heat the broiler on your stovetop. Pierce eggplants with a fork or knife, and place them about 2 inches (5 cm) from the heat. Turn until blackened and softened, about 10–12 minutes.

Once cooled, slice eggplants in half and scrape softened flesh out. Place in a strainer and sprinkle with salt. After 5–10 minutes, squeeze to remove excess liquid.

Mix eggplant, ¹⁄₂ tsp salt, tahini, lemon juice, and cayenne with a whisk or a fork until you have a smooth, textured consistency. Serve in a small round dish. Before serving, sprinkle with paprika, chopped parsley, and pomegranate arils for color.

(Originally featured in Family Table, Issue 712)