A fusion of Indian spices and tahini paste for a creamy, smoky vegetarian delight.
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Prick the eggplants with a fork and roast them over an open gas flame or under a broiler until the skin is charred and the flesh is very soft.
Place the roasted eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.
Peel away the charred skin and discard, then finely chop or mash the eggplant flesh into a coarse paste.
In a small pan, heat 1 tablespoon of olive oil and toast the cumin seeds until they sizzle and become fragrant.
Add the minced garlic to the oil for 30 seconds, then stir in the turmeric, red chili powder, and garam masala, removing from heat immediately to avoid burning.
In a large mixing bowl, combine the mashed eggplant with the spiced oil, tahini paste, lemon juice, and salt.
Whisk the mixture vigorously with a fork until creamy and well-integrated, then fold in the fresh cilantro.
Transfer to a serving dish, drizzle with the remaining olive oil, and garnish with pomegranate seeds if desired.
