Baba Ganoush
Side dish for 3-4 servings

Ingredients:
2 large eggplants
2 or 3 tbsp lemon juice
1 or 2 tbsp tahini
1 or 2 cloves of garlic
½ tsp salt

For decoration:
olive oil
parsley
pomegranate seeds

The ingredients depend on the size of the eggplants and to your tasting.
First, prick a few holes in the eggplants and charcoal them black. I prefer to do this on a barbecue, but you can do this also in an oven. Make sure that the eggplants are soft on the inside and the skin is super charred and flaky.
Let it cool down a few minutes, so you can cut them open and remove the seeds (you can leave a few it’s not a big deal). Scoop the flesh out and place it to a colander to drain for 10-15 minutes.
Now you can add all the ingredients into a food processor and mix until you have reached your desired texture. Some like it smooth and some a little bit chunky. If you mix longer it will also become more fluid.
Taste and add salt or lemon juice if needed.
Place the dip in the fridge to set for an hour (or longer).
When cooled, place it in a nice bowl and decorate with olive oil, parsley and pomegranate.
Enjoy.