This Mediterranean classic — courtesy of Alwadi Al Akdar — is easy to make at home.

Baba Ghanouge

3 medium eggplants
½ cup tahini
½ cup plain yogurt
Juice of 3 lemons, more or less to taste
Salt to taste
Pomegranate seeds, to garnish
Extra-virgin olive oil, to drizzle
Pita bread
Char the eggplants on an open flame for about 15 minutes, or bake in a 400°F oven for about 30 minutes, or until very soft. Let cool slightly, cut each in half lengthwise, and spoon out the pulp. Discard the skin. Chop the pulp into very small pieces and combine in a bowl with tahini, yogurt, lemon juice and salt.
Garnish with pomegranate seeds, drizzle with olive oil, and serve with pita bread.

Makes 12 servings