Baba Ganoush Platter

Method

1. Scoop the flesh from the roasted eggplant and place it into a mixing bowl, discarding the charred skin.
2. Mash the eggplant flesh thoroughly with a fork until it reaches a coarse, creamy consistency.
3. Add the tahini and one tablespoon of olive oil to the mashed eggplant, stirring vigorously until fully incorporated and smooth.
4. Spread the baba ganoush onto a serving platter, using the back of a spoon to create a shallow well in the center.
5. Drizzle the remaining tablespoon of olive oil over the top, then scatter the pomegranate seeds and walnuts evenly across the surface.
6. Serve immediately at room temperature as a keto snack platter.