4 large aubergines (to get a decent amount)
Juice of 1-2 lemons
3 tbsp tahini
2 tbsp full-fat yoghurt
2 garlic cloves
4 tbsp chopped mint or flat-leaf parsley
1/2 pomegranate (kernels only)
4 tbsp extra virgin olive oil (e.g. @belazu_co Verdemanda)
Pierce the aubergines in a couple of places (to prevent them from bursting).
Blacken the aubergines over a gas hob (right on top of the flame, but surround the rings with tinfoil) or on a barbecue, turning regularly until very soft, black charred and collapsed. Allow to cool in a colander, discarding any liquid, which helps to concentrate the flavours.
Slit the aubergines lengthways and scoop out the flesh, discarding the skins. Put in a colander and leave to drain for 30 minutes, then season.
Stir the lemon juice and yoghurt into the tahini, add the crushed garlic and half of the chopped herbs, and season again to taste. Add more lemon juice and tahini, if necessary.
Mash the aubergines with a fork, to retain some of the texture, and then stir into the tahini mixture. Sprinkle over the remaining herbs and the pomegranate seeds, and drizzle with extra virgin olive oil.