Place eggplants on the grill (medium-low heat), turn them around until skin gets burnt and meat inside is soft (if you do not have a grill, stab the fork couple of times in the eggplants and place them on the baking sheet and into the oven on 200 ºC for 45-50 minutes – until the skin breaks and they got soft).
Let the eggplants cool down.
Cut each eggplant in half and scoop out the meat, removing the skin with your hands. Once you removed all the skin from the eggplant meat it is very important to drain the meat. Either in kitchen towel or with hands but try to get rid of as much liquids as possible.
Place drained eggplant into the food processor. Add crushed garlic, lemon zest and juice, drizzle with olive oil and season with salt and pepper.
Mix it all together very slowly in food processor as you do not want to get a liquid mass.
Place a mixture into the serving bowl and leave it at least half an hour to marinate.
Once serving, mix in fresh herbs and sprinkle with pomegranate seeds.
Preparing In The Kitchen
Place eggplants on the grill (medium-low heat), turn them around until skin gets burnt and meat inside is soft (if you do not have a grill, stab the fork couple of times in the eggplants and place them on the baking sheet and into the oven on 200 ºC for 45-50 minutes – until the skin breaks and they got soft).
Let the eggplants cool down.
Cut each eggplant in half and scoop out the meat, removing the skin with your hands. Once you removed all the skin from the eggplant meat it is very important to drain the meat. Either in kitchen towel or with hands but try to get rid of as much liquids as possible.
Place drained eggplant into the food processor. Add crushed garlic, lemon zest and juice, drizzle with olive oil and season with salt and pepper.
Mix it all together very slowly in food processor as you do not want to get a liquid mass.
Place a mixture into the serving bowl and leave it at least half an hour to marinate.
Once serving, mix in fresh herbs and sprinkle with pomegranate seeds.
