Babagannoush

Ingredients:

• 1 eggplant
• 2 tablespoons of fine bulgur
• 2 teaspoons grated lemon zest
• 2 cloves of garlic
• ½ cup tahini
• Dill
• Pomegranate syrup
• 1 teaspoon tomato paste
• 2 tablespoons lemon juice
• 1.5 cups water
• Salt

Preparation:

Cook the bulgur with a glass of water until absorbed, then let it cool. Grill the eggplant over the stove, turning occasionally until the skin is charred and the inside softens. Peel and chop the eggplant. In a bowl, mix lemon juice, tahini, salt, crushed garlic, and water. Add the eggplant and mash it. Add bulgur and mix until smooth. Stir in dill. Drizzle with tomato paste sauce and pomegranate syrup and serve. Bon Appetit!