-Preheat oven to 350˚F (180˚C).
-Rinse the eggplant well and pat dry. Prick the eggplant all over using the end of a sharp knife.
-Rub the eggplant and onion with olive oil and place them on roasting pan. Roast for 30 minutes or until the skin of the eggplant is black and the flesh is soft.
-While the eggplant is still hot, wrap well with plastic wrap and leave for 2 minutes. Cut off the stem with the knife. Peel the skin and remove as many seeds as possible.
-Using a fork, mash the eggplant, adding lemon juice to prevent discoloration. Set aside. Finely chop the roasted onion.
-In a deep bowl, whisk tahini with warm water and add the yogurt and 3 Tbsp. of olive oil. Season with salt and black pepper to taste.
-Add the eggplant and chopped onion to the tahini mixture. Whisk to combine evenly.
-Garnish with olive oil, pomegranate seeds, lemon slices, and finely chopped parsley before serving.
1 Italian eggplant
1 medium onion
2 Tbsp. lemon juice
1/2 cup tahini
1/2 cup warm water
4 Tbsp. plain yogurt
4 Tbsp. olive oil
1 lemon, sliced
Parsley, finely chopped