Baba Ganoush

• 2 large eggplants
• 1/4 cup of tahini (sesame paste)
• 3 tablespoons of lemon salt(about 1 large lemon)
• 3 tablespoons garlic powder
• Salt and pepper, to taste

1. Roast the Eggplants:
   • Preheat your oven to 400°F (200°C).
   • Prick the eggplants a few times with a fork to allow steam to escape during roasting.
   • Place the eggplants directly on the oven rack or on a baking sheet lined with aluminum foil. Roast for 30-40 minutes, turning occasionally, until the eggplants are soft and the skin is charred and blistered.
2. Cool and Peel:
   • Remove the roasted eggplants from the oven and let them cool for a few minutes until they can be handled comfortably.
   • Slice each eggplant open lengthwise and scoop out the soft flesh, discarding the charred skin. Place the eggplant flesh in a colander for a few minutes to drain excess moisture.
3. Blend the Ingredients:
   • In a food processor, combine the roasted eggplant flesh, tahini, lemon salt, garlic powder , and a pinch of salt and pepper.
   • Process the mixture until it becomes smooth and well combined.
4. Adjust and Taste:
   • Taste the baba ganoush and adjust the seasoning with additional salt, pepper, or lemon salt, according to your preference.
5. Chill:
   • Transfer the baba ganoush to a serving dish, drizzle with 2 tablespoons of extra-virgin olive oil, and garnish with chopped fresh parsley and pomegranate seeds if desired.
   • Cover and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve:
   • Serve baba ganoush as a dip with pita bread, fresh vegetables, or as a spread for sandwiches and wraps