1. Wash and dry the eggplants and remove the stalks. Cut the eggplants in half lengthways and prick the skin several times with a fork. Line the basket of your Air Fryer with some baking parchment and place the eggplant halves on top with the cut surfaces facing downwards. Preheat your Air Fryer to 356°F (180°C) depending on the appliance’s settings (mine does not require preheating) and fry/cook the eggplants for about 30-35 minutes – the skin of the aubergines should have darkened and become wrinkly. Remove and leave to cool for about 10 minutes.

2. Scrape out the light-colored flesh of the eggplants with a spoon and place it in a bowl. Add the Tahini, garlic, lemon zest and juice, oil, and, cumin and purée with an immersion blender* until smooth (you can also use a stand mixer). Season to taste with salt and pepper. Transfer the Baba Ganoush to a shallow bowl or plate and spread it out. Drizzle it with some extra olive oil, season with a little more salt and pepper to your liking, and garnish with some pomegranate seeds and chopped parsley.

Note: If you don’t have an Air Fryer, you can roast the eggplants in the oven instead. Do not cut the eggplants in half, just prick them several times with a fork, then place them on a baking sheet lined with baking parchment. Roast them in the oven at 430°F  for around 40 minutes – flipping them once halfway through so they cook evenly.