Eggplant Dip with Pomegranate and Pine Nuts

• 2 medium eggplants
• 1/4 cup tahini
• 2 cloves garlic, mashed
• 1 lemon, juice of
• 2-3 tablespoons yogurt
• salt, pepper

For serving:

• olive oil
• pomegranate seeds
• toasted pine nuts (koukounaria)
• coarsely chopped parsley

1. Preheat the oven to 200°C (392°F). Place a rack on a baking sheet and put the eggplants on top. Using a fork, prick the eggplants in several places.
2. Roast them in the preheated oven for about 45 minutes, until they are nicely browned. Let them cool down. Cut the eggplants in half and, using a spoon, scoop out the flesh and place it in a bowl.
3. Add the tahini, yogurt, garlic, lemon juice, salt, and pepper. Mix well. Place the eggplant dip in a serving bowl, drizzle with olive oil, and sprinkle with pomegranate seeds, pine nuts, and coarsely chopped parsley.