Baba ganoush with pomegranate

In the ovenPreheat the oven to 200° C. Use a fork to pick small holes in the aubergines.

Halve them lengthwise and brush on a little olive oil to the cut.

Place the aubergine halves on a baking sheet with the cut surface facing down and bake until they are completely soft, for around 35-40 minutes.

Remove from oven and let them cool for 15 minutes.

On the grillHeat the grill. Pick the aubergines with a fork and rub in olive oil.

Grill on high heat and turn them over when they start to turn black. Put the grilled aubergines with charred skin in a paper bag and close it. Leave the aubergines for 15-20 minutes in their own steam.

Peel the aubergines and mash the meat in a bowl with peeled garlic, lemon juice, tahini, mayonnaise, cumin, paprika and salt and pepper.

Drizzle some olive oil over the paste and top with chopped parsley and pomegranate kernels before serving.