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1.
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Wash and cut the eggplants in half lengthwise.
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2.
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Blacken the eggplants over an open flame on your stove burner, turning regularly with tongs, until completely charred and soft.
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Or you can put the eggplants on a baking tray and broil until soft on all sides.
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Allow to cool.
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3.
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Scoop out the eggplant flesh in long strands and discard the skins.
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4.
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Mix together the lemon juice, tahini, garlic and oil in a mixing bowl.
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5.
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Mash the eggplant flesh with a fork, and stir into the tahini mixture.
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Season to taste.
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6.
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Put the mixture into a serving bowl.
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Top with the herbs and the pomegranate seeds, if using.
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Pour a moat of oil around the edge of the serving bowl and serve.
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Notes : 1.
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It is better to surround the stove rings with foil when you char the eggplant, as it can get messy.
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2.. Use less tahini if you prefer a less nutty flavor or omit it per personal preference.
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If tahini is not at hand, grind roasted sesame seeds and add to the dip.
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3.
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Feel free add anything from broiled bell peppers to a dollop of plain yogurt or roasted tomatoes to transform it into something quite different.
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4.
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Adjust other ingredients per your taste preference.
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A good baba ganoush yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
