It is best to grill the eggplants to get the deep smoky flavour, but an oven also works if you don’t have a grill.
6 medium Spanish or Italian eggplants
6 tbsp tahini
4 cloves garlic, finely grated
2 tsp salt
6 tbsp lemon juice
2 tbsp Greek yogurt
Extra virgin olive oil
Fire up your grill or crank your oven to 200C/ 392F.
If grilling: throw your eggplants on the grill and turn occasionally with tongs until they are tender and well-charred on all sides.
In the oven: Place your rack in the middle of the oven and place eggplants on a rimmed baking sheet. Cook for seven to eight minutes, turning the eggplant halfway through.
Immediately peel off the skins under cold water, then place in a colander to drain excess liquid.
Chop the eggplant until it begins to break down into a rough paste.
Transfer to a mixing bowl and add the grated garlic, lemon juice, tahini, yogurt and salt. Mix with a whisk until evenly combined.
Transfer to a small bowl and make a well in the middle. Finish with a drizzle of olive oil and sprinkle with pomegranate seeds, chopped mint leaves and sumac to taste.
Serve with warm pita bread.