Chef Ursula's recipe for White Chocolate Babe Ghannouj:
12 cloves of garlic, unpeeled
4 medium eggplants, sliced in half lengthwise
1/2 cup fresh lemon juice
2/3 cup tahini
4 oz. white chocolate, melted and cooled
2 tbsp. finely chopped Italian flat leaf parsley
2 tsp. ground cumin
1 ½ tsp. paprika
1 tsp. each salt and ground black pepper
Toasted pita bread, for serving
Heat the oven broiler on high, but keep the rack in the center.
Place garlic and eggplants, skin side up, on a foil-lined baking sheet; broil until tender and charred all over, about 20 minutes for garlic, and about 40 minutes for eggplant.
Peel garlic and peel, seed eggplants, and scoop out flesh from eggplant; transfer to a food processor with juice, tahini, chocolate, half the parsley, the cumin, paprika, salt, and pepper; puree until smooth.
Transfer to a serving dish and garnish with remaining parsley and pomegranate seeds; serve with pita on the side for dipping.