Syrian Eggplant Dip With Tahini And Yogurt (Moutabal)

Pierce each eggplant in several places around the stem with a skewer, toothpick, or fork. Place on a rack about 1 inch (2.5 cm) from the coals on a gas or charcoal grill, or under a very hot broiler. Turn the eggplant methodically, exposing all sides to the heat. The skin will char evenly and the flesh will soften in about 10 minutes. The slower and longer you roast the eggplant, the smokier the taste. If you're using an electric stove, roast the eggplants over moderate to low heat on a ridged stovetop grill (which allows their liquid to drain), turning as above, for 20 to 30 minutes.
Transfer the eggplants to a colander. Using a sharp knife, halve them lengthwise and let them drain for 10 minutes. Scoop out the flesh, discarding the skin and hard seeds. Mash the flesh with a fork and transfer to a medium bowl.
In a blender or a food processor, combine and pulse the tahini, garlic, 3 tablespoons lemon juice, and yogurt. Add this puree to the eggplant and stir. Taste and adjust the seasoning with salt and/or more lemon juice. Refrigerate for at least 1 hour or overnight before serving. The moutabal keeps for up to 5 days in the refrigerator.
About 30 minutes before serving, spread the mixture in a shallow dish, drizzle with olive oil, and sprinkle with pomegranate seeds. If you like, serve with toasted pita or with thin slices of toasted whole-wheat or multigrain bread.