Baba ghanoush

Making the eggplant spread

Rub the eggplants with a teaspoon of grapeseed oil and place on a foil-lined sheet pan. Broil on high, rotating frequently, until the eggplant is charred on all sides and tender throughout.

Remove from the broiler and let stand until cool. Place the cooled eggplant in an airtight container and refrigerate until chilled. This allows the liquid inside the eggplant to set.

Once the eggplant is chilled, add the tahini, lemon juice, and a splash of water to a food processor. Blend on high until the mixture changes color, from tan to a cream color. The mixture can be quite thin at this point.

Cut the top off the eggplant. Slice vertically down the center and peel back skin. The meat of the eggplant should remain intact—remove it from the skin and add it to the food processor, making sure no skin bits have come along with it.

Blend on high, drizzling half the olive oil into the food processor while blending to emulsify the mixture.

Blend until smooth and creamy texture is reached.

Making the garlic chips

Heat 1-inch of grapeseed oil to 350º in a small saucepan. Thinly slice garlic and fry in oil for 1 minute or until golden brown. Remove from oil using tongs or a slotted spoon and set aside to cool. They will become more crispy as they cool.

Can be made ahead of time and stored in the fridge.

Assembling the plate

Heap piles of the eggplant spread on a plate using a spoon, then, using the back of the spoon, spread the mixture and apply variable amounts of pressure to create peaks and valleys to catch the toppings. Sprinkle fried garlic, pomegranate seeds, and parsley over the dip, then finish with a generous drizzle of olive oil and coarse salt. Serve with toasted pita and lemon wedges.