1 eggplant 1 garlic clove 1 lime 1.5 tbsp tahini Olive oil, to taste Pomegranate seeds, for garnish Black and white sesame seeds, for garnish Parsley, for garnish 1 carrot, slice 1 celery stick, sliced
1. -Burn the eggplant directly on the stove's fire. If that's not possible, you can use really hot cast iron skillet, or the broiler in the oven.
2. Once the skin of the eggplant is completely charred, scoop out the interior with a spoon.
3. Combine the eggplant with garlic, lime juice, and tahini.
4. Garnish with pomegranate seeds, sesame seeds, chopped parsley and olive oil. Serve with sliced vegetables.