Mutabbal bil-laban

Instructions

1. Prick the eggplants with a fork, then grill them directly over a flame or roast them in the oven at 220 °C for 30 minutes, until they collapse.
2. Let them cool slightly, then peel and drain them in a colander for 10 minutes.
3. Roughly mash the flesh with a fork.
4. Add the yogurt, crushed garlic, tahini, lemon juice, salt and cumin, then mix.
5. Spread it on a plate, drizzle with olive oil and garnish with pomegranate seeds if you have some.