I present to you a quick, simple version of Baba Ghanoush or eggplant paste. Good for any occasion, ideal for bread or an addition to wraps or can be served as a dip for grilled meat.
Heat the oven to 180-190 degrees. Wash the eggplants thoroughly under running water, pierce and wrap them in foil and bake in a preheated oven for about 45 minutes.
The eggplants will be ready when the skin is thin, and it may sometimes wrinkle and even fall away from the flesh.
Remove and cool the prepared eggplants. Then cut it in half and scoop out the dough with a spoon. Put in a blender with tahini, chopped garlic, lemon juice, and olive oil. Blend well. The paste prepared in this way can be eaten as an addition to sandwiches or a dip for vegetables. Optionally, sprinkle with chopped parsley and pomegranate.