Roasted Aubergine and Yogurt Dip

Back in retreat mode, and just think of great things to keep the yoginis happy and fed!

2 medium eggplants, about 1 pound each 3 cloves garlic 1/4 cup extra virgin olive oil 1/4 cup Greek yogurt or labneh 2 tbsp tahini 2 tbsp lemon juice, freshly squeezed 1/2 tsp salt, more or less to taste 2 tbsp pomegranate arils, optional, for garnish 1 tbsp chopped fresh mint, optional, for garnish
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