Taken from Vegan Recipes from the Middle East

Aubergine Mousse with Tahini
Baba Ghanoush

Something delicious to dip warm pitta bread into in the sunshine…

2 aubergines
2 tbsp tahini
juice of two lemons
1 garlic clove crushed
salt and pepper
30g finely chopped parsley
handful pomegranate seeds for decoration
Olive oil

Preparation time: 25 minutes

1. Grill the aubergines, preferably over an open flame. This chars the skin and gives the dish its typical taste. If this is not possible, prick the aubergines several times with a knife and bake in the oven at 200C/400F or gas 6 until soft.
2. Halve the aubergines, carefully scrape out the flesh and chop up roughly.
3. Mix the tahini, lemon garlic, salt, pepper and half the parsley to make a creamy sauce. Mix with the chopped aubergine.
4. Check the seasoning and add more, if necessary.
5. Sprinkle the remaining parsley and the pomegranite seeds on tope and drizzle with olive oil.