Place a barbecue grill over the stovetop flame and set the eggplants on top. Turn them regularly with tongs to ensure even charring. The skin should be completely burnt and the flesh tender. This takes about 10–15 minutes and gives a nice smoky flavor.

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

Preheat the oven to 200°C (392°F).

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

Lightly brush the eggplant surfaces with olive oil.

Roast the eggplants for 30-40 minutes, or until the flesh is tender.

Once roasted, place the eggplants in a plastic bag to sweat. This helps loosen the skin, making them easier to peel.

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

Place the flesh in a colander over a bowl and let it drain for about 20 minutes. You can press gently with a spoon to speed up the draining.

Finely chop the flesh on a cutting board with a large knife, or mash it with a fork until smooth.

Transfer the flesh to a medium bowl and drizzle with half of the lemon juice.

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

Mix thoroughly, then add the remaining lemon juice to taste and adjust the texture with the rest of the tahini. Stir until smooth. Add a little more yogurt, if needed, to achieve a consistency that is neither too thick nor too runny.

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

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

Optionally, sprinkle with a pinch of Espelette pepper, cumin, or paprika.