Roasted Eggplant Fan

1: Preheat oven at 400°F.

2: Wash and pat dry eggplants; slice them lengthwise about 1/3 inch thick, leaving the stem intact.

3: Salt generously between the slices, let sit for 5-10 minutes, and blot the excess moisture out with a paper towel.

4: Brush olive oil, crack some black pepper, and bake for about 40 minutes until golden, brushing more olive oil during the baking process to prevent drying.

5: In the meantime, make the sauce by mixing yogurt, tahini, garlic, lemon juice + zest, salt, and black pepper.

6: Spread the sauce on a platter, place the eggplants over it, top with dill, pomegranate seeds, lemon zest, and enjoy!