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Baba Ghannouj (Mashed Eggplant Dip)
Ingredients
- 2 lb. eggplants, halved lengthwise
- 1⁄3 cup fresh lemon juice
- 3 tbsp. tahini
- 2 cloves garlic, minced
- 1 cup plain, full-fat yogurt
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup pomegranate seeds
- Mint leaves, for garnish
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