Roasted Eggplant Dip

Ingredients:

-1/2 kg of eggplant
-1 garlic glove
-1 lemon juiced
-200 g of Tahini
-100 g (or as desired) of yogurt
-1/4(or 5 g) teaspoon of salt

Preparation:

- peel and wash the eggplant then drain.
- grill the eggplant on the stove or in the oven.
- smash the eggplant.
- smash the garlic with salt and add to the smashed eggplant.
- add Tahini, lemon juice and yogurt.
- mix well all together.
- served cold garnished with olive oil and pomegranate seeds.