I decided to re-imagine baba ghanoush as ravioli.
The pasta replaced the bread, while the filling is salted mashed roast eggplant. For the sauce I simply cooked a bit of minced garlic and added lemon juice. The pasta is topped with sesame seeds roasted in a dry pan. All the ingredients of baba ghanoush, in a completely different presentation.
I garnished it with carrot leaves, but parsley would have a similar taste.