Burnt eggplant with garlic, lemon & pomegranate:
2-3 large Join the Farm! eggplants (yield 2½ cups after burning & draining the flesh)
2 cloves garlic, crushed
grated zest of 1 lemon
2 tbsp lemon juice
5 tbsp olive oil
2 tbsp chopped flat leaf parsley
2 tbsp chopped mint
seeds of ½ large pomegranate
salt & freshly ground black pepper
Roast eggplants on a gas range or grill (or under the oven broiler), rotating for 15 to 18 min, until skin is burnt and flaky and the flesh is soft. Remove from heat and allow to cool slightly. Cut an opening along each eggplant and scoop out the flesh. Discard the skin and drain the flesh in a colander for at least an hour, to get rid of as much water as possible. Place eggplant pulp in a bowl and add garlic, lemon zest and juice, olive oil, ½ tsp salt and ground black pepper. Stir and allow to marinate at room temperature for an hour. When ready to serve, stir in herbs and taste for seasoning. Pile high on a plate and garnish with pomegranate seeds and any remaining herbs. Enjoy with flat bread.
With easy effort: If you want to make baba ghanoush, omit the pomegranate garnish and add ⅓ to ½ cup of tahini, swirl in a food processor until smooth.
From “Jerusalem, A Cookbook”