Step 1

Preheat oven to 200°C. Pierce eggplants all over with a fork. Cut eggplants in half lengthways and brush cut sides with 1 tbs olive oil. Place on a baking tray, cut side down, and roast for 1 hour or until very tender. Remove from oven and allow to cool for 15 minutes.

Step 2

Peel skin off eggplants and discard. Place flesh in a large bowl and mash well with a fork (or whiz in a food processor). Combine eggplant, garlic, remaining 2 tbs olive oil, tahini, lemon juice and 2 tsp salt flakes and mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant’s texture.

Step 3

Cool to room temperature, then season to taste with additional lemon juice, salt and white pepper. Swirl a little olive oil on the top and stir throughout the yoghurt. Top with pomegranate seeds and serve with kaak or flatbread.