1. Preheat oven at 400 F;
2. Wash and pat dry eggplants; slice them lengthwise about 1/3 inch thick as you leave the stem intact;
3. Salt generously between the slices, let sit for 5-10 mins and blot the excess moisture out with a paper towel;
4. Brush olive oil, crack some black pepper and bake for about 40 mins until golden as you brush more olive during the baking process to prevent them from 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! 😊
