Tony kitous and then lepard's baba ghanoush

Preheat the oven to 200 ° C.

Prick holes in the aubergines with a fork. Keep them above the flame of your stove, slowly turn them until the skin is blackened.

Place them on a griddle covered with baking paper and place the garlic.

Bake for about 40 minutes in the oven or until the aubergines and garlic have collapsed and are very soft. You can also place the aubergines with the garlic cloves under a hot grill or on the barbecue until they are soft and the skin is slightly charred.

Cut the aubergines open lengthwise, scoop the soft flesh into a colander over a bowl and dispose of the peelings.

Sprinkle half of the salt on the eggplant, stir well and leave for 15 minutes to allow the moisture to drain.

In the meantime, remove the leaves of fresh mint from the twigs and cut finely.

Put the aubergine and garlic on a chopping board and finely chop.

Pour the liquid from the bowl, add the eggplant and stir in the cumin, tahini, olive oil and the rest of the salt.

Add the yogurt, spread the baba ghanoush with a spoon in the bowl and garnish with the fresh mint and the pomegranate seeds.