Name: Roasted Eggplant Yogurt Dip - Moutabal
Prep time: 5 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 2 medium eggplants, (about 1 pound each); 3 cloves garlic; 1/4 cup extra virgin olive oil; 1/4 cup Greek yogurt or labneh; 2 tbsp tahini; 2 tbsp lemon juice, (freshly squeezed); 1/2 tsp salt, (more or less to taste); 2 tbsp pomegranate arils, (optional, for garnish); 1 tbsp chopped fresh mint, (optional, for garnish)