• Wash and dry eggplant, then roast over an open flame until charred on the outside and soft and squishy on the inside. This can take anywhere from 15 to 20 minutes. If the eggplant doesn't cook all the way through, slice them in half, drizzle with oil, and cook a little longer in a skillet or over a pizza pan.
• Set roasted eggplant aside in a colander until cool enough to handle. Peel eggplant, sprinkle with ¼ teaspoon salt, and allow the bitter juices to drain for a few minutes.
• Add eggplant flesh to a food processor bowl and top with lemon juice and zest, olive oil, tahini, minced garlic cloves, and yogurt. Season with the remaining sea salt and pulse until chunky or smooth and creamy, depending on your preference.
• Spoon the aubergine dip into a shallow plate or bowl. Drizzle olive oil over the dip and garnish with chopped parsley or mint and pomegranate seeds.

Serving Suggestions

• Serve Mutabal at room temperature or refrigerated with toasted pita wedges, pita chips, or whole grain crackers. For a healthier option, serve with fresh veggies (cucumber sticks, carrot sticks, and sliced bell peppers).