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1
Preheat the oven to 450 degrees F.
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2
Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside.
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3
When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon.
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4
Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes.
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5
Gently score the outer skin of the pomegranate into quarters.
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6
Place the entire pomegranate in a large bowl filled with water.
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7
With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom.
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8
Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed.
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9
Reserve 1/4 cup of the seeds for garnish.
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10
Place the remaining seeds over a sieve and press out the juice with your hands.
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11
You should have approximately 1/4 cup juice.
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12
Discard the pulp and seeds.
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13
In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic.
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14
Adjust the amount of pomegranate juice and lemon to your taste.
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15
In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy.
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16
Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries.
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17
Serve with pieces of warm pita for dipping.
