بابا غنوج

Grill the eggplant directly over the gas flame until the skin is charred and the inside becomes soft.

Wrap the grilled eggplant in foil and let it cool slightly to make peeling easier.

Peel the eggplant, place it in a deep bowl, and mash it with a fork until smooth.

Add the tahini, white vinegar, minced garlic, cumin, paprika, and dried parsley to the mashed eggplant, then mix well with a fork until fully combined.

Drizzle olive oil on top.

Garnish with pomegranate seeds before serving.