Step 1

Wash the eggplant and pat dry.

Step 2

Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.

Step 3

Remove the blackened skin of the eggplant.

Step 4

Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.

Step 5

Garnish with olive oil, coriander and pomegranate kernels.

Step 6

Serve with pita or any other crackers.