1 eggplant, cut in half lengthwise and scored

1 lemon – ½ cut into slices, the other half saved for seasoning

4 cloves of garlic

1 tablespoon of tahini (I recommend smoked tahini from Parallel)

2 tablespoon of olive oil

pomegranate

chopped herbs (your pick)

1. Set oven to broil at 500f, thoroughly season your eggplant with olive oil and salt then tuck garlic and lemon slices into the cuts you’ve already made
2. Roast eggplant for 20 minutes, until roasted and soft (kind of like an overripe banana)
3. Put eggplant in blender (or food processor – if you don’t have either of these, scoop the soft flesh out of the eggplant and put it in a bowl) and combine with tahini, olive oil, salt, ½ lemon worth of juice (and if you have a zester, add some of that in)
4. Blend until smooth, adjust seasoning and place in serving bowl to cool entirely
5. Garnish with (in this order) a glug of olive oil, some finishing salt, cracked black pepper, herbs, pomegranate seeds + sesame.