Recipes — eggplant

I adore baba ganouj and the eggplant in all its many delicious variations! This version of baba ganouj comes from @ottolenghi and is super bright with the addition of lemon and pomegranate seeds. We use @agrariamannelli single-varietal Moraiolo, which pairs beautifully with the burnt eggplant, and finish the dish with a drizzle of the Moraiolo and a splash of pomegranate molasses. We highly recommend you do the same. Ingredients 4 large eggplants (about 3 ¼ pounds) 2 cloves garlic, minced grated Zest of 1 lemon 2 tbsp freshly squeezed lemon juice 5 tbsp Azienda Agricola Mannelli Moraiolo extra virgin olive...