Place a barbecue grill over the stovetop flame and place the eggplants on top. Turn regularly with tongs to toast evenly. The skin should be completely burnt and the flesh tender. This takes about 10 to 15 minutes and gives you a nice smoky taste.

If you're using an electric or induction stove, grill the eggplants in a large frying pan over medium heat. Rotate the eggplants regularly until the skin is burnt and the flesh is tender, about 20 to 25 minutes.

Preheat oven to 200°C (392°F).

Prick the eggplants with a fork and place them on a baking sheet, or cut them in half lengthways and place them on the baking sheet, cut side down.

Lightly brush the surface of the eggplants with olive oil.

Roast the eggplants in the oven for about 30 to 40 minutes, or until the flesh is tender.

Once the eggplants are grilled, place them in a freezer bag to sweat. This will make them easier to peel.

Once the eggplants have cooled enough, peel them. You can scoop out the pulp with a spoon.

Place the flesh in a colander over a bowl and leave to drain for twenty minutes. You can press them down with a spoon to drain them quickly.

Chop very finely on a chopping board with a large knife, or mashed potato with a fork to purée.

Place the flesh in a medium bowl and sprinkle with half the lemon juice.

Add the chopped garlic, half the tahini and mix well. Then add 2 tablespoons of Greek yogurt and the sumac. Add salt and pepper to taste.

Mix well, then add the remaining lemon juice to taste and adjust the texture with the remaining tahini. Blend until smooth. Add a little more yogurt, if necessary, to obtain a texture that is neither too thick nor too runny.

Transfer the mixture to a dish and drizzle with olive oil.

Garnish with chopped parsley, toasted pine nuts (see note) and sprinkle with pomegranate seeds.

Sprinkle with a little Espelette pepper, cumin or paprika (optional).