Baba Ghanoush with Yogurt

Ingredients

• 2 medium eggplants (about 1 ½ – 2 lbs) 2–3 tablespoons plain yogurt (Greek or regular) 2 tablespoons tahini (optional, some yogurt versions skip it) 2 tablespoons olive oil (plus more for drizzling) 2 tablespoons lemon juice (freshly squeezed) 1–2 garlic cloves, minced or roasted Salt, to taste Black pepper, to taste Fresh parsley, chopped (for garnish) Pomegranate seeds (optional, garnish)