About this recipe:Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.
2 large eggplants, about 600 g each
7 tablespoons lemon juice
3 tablespoons tahini
1 tablespoon oil from tahini jar
3 cloves garlic, crushed
2 tablespoons pomegranate seeds, for garnish (optional)