Clean and wash brinjals. Brush oil all over it. Place brinjals on stove top on full flame. Keep the sides flipping so that it gets charred from all sides till the flesh inside gets nice and mushy.
Once its tender, slit it from one side and stash garlic flakes inside it and place it back on high flame. It takes about 8 to 10 minutes to get done.
Once done, take them out and cover it with bowl. Let it get cooled down enough so that you can handle them to peel the skin off.
Remove the black charred skin of the eggplants. Remove and peel the garlic also.
Transfer the flesh of the eggplants to a chopper or a blender.
We don’t need to paste it, we just need to grind it to a coarse texture. Just give one or two pulses, and it should be done.
Add the Greek yoghurt as needed and rest of the ingredients apart from lime juice and salt, and give the pulse 3-4 times.
When done, take it out into the serving bowl, add the salt and lime juice as per taste. The salty and savoury taste should not predominate it’s smoky flavor.
So add a little at first and do the taste test. Drizzle some olive oil and garnish with the fresh coriander leaves and pomegranate pearls. It’s ready to be served.
Simply dip the pita in baba ganoush and enjoy wholesome and fresh snack. It actually is sometimes weekend lunch for me.
Simply pair it with some salad, fresh Lemonade or iced tea.
Enjoy!