Baba Ghanouj

Eggplant, medium, 2
Tahini, 1/4 cup
Lemon juice, 3 tbs
Salt, 1/2 tsp or to taste
Olive oil, 1/3 cup
Pomegranate molasses, a tsp
Garlic, 2 cloves, crushed
Cumin, 1/4 tsp
Parsley, 1/4 cup washed and chopped

Preheat oven to t 200 degrees celsius.

Slice eggplant in half lengthwise. Spray the cut side with olive oil spray.

Place cut side down on baking tray that has been lined with baking paper.

Bake for 35-40 minutes.

Scoop out the flesh and place in a strainer and leave to strain for 20 minutes, to allow as much liquid as possible to drain.

Add the garlic, lemon and salt and stir with a fort until the eggplant breaks down.

Add tahini and stir until well combined.

Drizzle oil and molasses and continue to stir until pale and smooth.

Stir in parsley a little more salt and cumin.