–900 g (2 lb) eggplant (approximately - - 2 large eggplants) - 2 garlic cloves - 20 g (about 1.5 tbsp.) tahini - 15-30 g (1-2 tbsp.) freshly squeezed lemon juice (about the juice of half to one lemon) - 30 g (about 2 tbsp.) extra-virgin olive oil, plus more for serving - ½ tsp. ground cumin (optional) - small bunch of cilantro - ½ tsp. smoked or regular paprika (optional) - pomegranate seeds to serving
Preheat the oven to 230 °C(450 °F). Pierce the eggplants and place on a baking tray. Bake for 35-40 minutes, turning after 20 minutes.
In a bowl, combine the chopped garlic and cilantro, add the cumin, paprika, salt, olive oil, and tahini. Mix well. Add the lemon juice. Stir some more and set the bowl aside.
Put the cooked eggplants in a bowl and cover with foil, leave for 10-15 minutes. Then remove the skin, cut off the stems and finely chop the flesh.
Add the chopped eggplant to the sauce in the bowl and stir. Adjust the flavor by adding more salt or lemon juice.