eggplant ( about 2)
preheat broiler, place eggplants on a baking sheet slip under broiler. Turn often until charred on all sides and tender, about 30 minutes. Remove from broiler and let it cool.
Cut eggplant in half and scoop out the pump from the skin and place in food processor.
Puree eggplant pulp, add garlic, tahini, and lemon juice, process. add pepper and salt.
Transfer to shallow bowl or plate sprinkle with toasted or fried pine nuts, parsley, cumin, and pomegranite seeds. Perve with toasted pita or vegetables.