Baba Ganoush

1. Place top oven rack in center position and preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper. Set aside.

2. Cut eggplant in half. Separate garlic cloves, no need to peel. Juice lemons and coarsely chop parsley.

3. Arrange eggplant halves on prepared baking sheet and place in oven.

4. Roast for 35-40 minutes, or until eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.

5. While eggplant cooks, prepare dippers. Break apart broccoli. Slice cucumber and celery. Peel and slice the carrots. Deseed and slice the red bell peppers. Set aside.

6. When eggplant is cool enough to handle, gently scoop out flesh into a strainer set over a large bowl.

7. Squeeze roasted garlic cloves to release the edible interior into the strainer, as well.

8. Press down on eggplant and garlic with the back of a large spoon to release as much liquid as possible.

9. Remove strainer and discard liquid in the bowl. Wipe dry before adding eggplant mixture to the same bowl.

10. Add tahini, lemon juice, parsley, and most of the olive oil to the bowl. Reserve a small amount of olive oil for drizzling over the top.

11. Season generously with salt and pepper, to taste, and stir vigorously to combine, until creamy and smooth.

12. Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with prepared vegetables.