Prep time: 10 minutes
Cook time: 35-40 minutes
2 large Italian eggplants, cut in half lengthwise
4-5 cloves garlic, unpeeled
¼ c. tahini
3 T. fresh lemon juice
1 T. fresh parsley, chopped
5 T. quality extra virgin olive oil, divided
Sea salt and black pepper, to taste
3 T. pomegranate arils
Vegetable crudités, to serve
Place top oven rack in centre position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
Arrange the eggplant halves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.
When cool enough to handle, gently scoop out the eggplant interior into a mess strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.
Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.
Add the tahini, fresh lemon juice, parsley, and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.
Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudités and/or gluten-free pita or crackers, if desired. Enjoy!
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