Fresh coriander and pomegranate seeds for garnishing
Prick the aubergine at 5-6 places with a knife.
Roast aubergine on stove top from all the sides till it is soft from inside.
Insert a knife to check if it’s done.
If the knife gets no resistance while passing through, the aubergine is done.
You can also roast the aubergine in a oven for an hour.
Peel the blackened skin and discard it.
Chop the flesh.
In a blender, add all the ingredients except fresh coriander and pomegranate seeds and blend till smooth.
Add little water if required
Drizzle with olive oil, pomegranate seeds and fresh coriander.
You can also broil the eggplant in an oven. Cut the eggplants in long pieces or roundels and place them on a baking sheet.Drizzle with some olive oil and broil for 20-25 minutes at 350 Degrees F.If you are making it for a large crowd or in large quantity, you can easily double or triple this recipe.