Creamy Eggplant Dip with Pomegranate Molasses

Eggplant, garlic, tahini, thick Greek-style yoghurt, pomegranate molasses, extra virgin olive oil, mint leaves, pomegranate arils (seeds)

Prick the skin of a large eggplant all over with the tip of a sharp knife. Put eggplant in a pan and roast at 220°C for 40 minutes until very soft. Set aside to cool. Cut the eggplant in half, scoop out flesh with a spoon and mash in a bowl. Stir in 1 crushed clove of garlic, 2 tablespoons tahini and 1 cup yoghurt; season with salt and pepper. Serve as a dip, drizzled with pomegranate molasses and olive oil. Garnish with mint and pomegranate arils, if available. Makes about 2 cups