Jerusalem: Burnt eggplant with lemon juice, garlic and pomegranate (aka sort of baba ganoush)

I had never made baba ganoush before, so I  wanted to give it a try. This apparently isn’t a traditional recipe – because there isn’t tahini in it – but it sounded good.

I broiled the eggplant, scooped it out and let it drain, and then mixed everything in. It’s as simple as that. Unfortunately, I added a bit too much garlic. Ok A LOT of garlic. But, for someone who has never been the biggest fan of eggplant, I can totally see making this again. Just without so much garlic!

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