Fire-Roasted Eggplant DipIngredients:1 eggplant1 garlic clove1 lime1.5 tbsp tahiniOlive oil, to tastePomegranate seeds, for garnishBlack and white sesame seeds, for garnishParsley, for garnish1 carrot, slice1 celery stick, slicedSteps:1. -Burn the eggplant directly on the stove's fire. If that's not possible, you can use really hot cast iron skillet, or the broiler in the oven.2. Once the skin of the eggplant is completely charred, scoop out the interior with a spoon.3. Combine the eggplant with garlic, lime juice, and tahini.4. Garnish with pomegranate seeds, sesame seeds, chopped parsley and olive oil. Serve with sliced vegetables._______________________________________________________Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDJOIN us on Tastemade Makers: https://taste.md/3oNfcls