Pomegranate Kefir Baba Ghanoush

Directions

1. Preheat oven to 400˚F.
2. Slice eggplants in half and score the flesh in a ½ inch grid pattern, without cutting through the skin, and place skin side down on a sheet tray.
3. Drizzle olive oil evenly over the eggplants and sprinkle with salt.
4. Bake for about 40 minutes, or until tender.
5. Remove from the oven to let cool (eggplant flesh will collapse while cooling).
6. When the eggplant is cool, scoop the flesh out of the skin and into a food processor or high-powered blender.
7. Add the remaining ingredients and blend until smooth. Taste and adjust seasoning.
8. Transfer to a serving dish and garnish with olive oil and za’atar, sumac, or crushed thyme.
9. Serve with pita and vegetables.