Smoky Eggplant Dip with Pomegranates and Walnuts (Kaleh Kabob) - Chef's Mandala

Ingredients

• 5 lb eggplant
• 1/4 tsp salt (kosher) or more to taste
• 1/4 tsp black pepper (fine) or more to taste
• 1 cup chopped walnut
• 1/4 pomegranate juice
• 1 cup pomegranate (syrup)
• 1 cup finely chopped basil (fresh) plus a few whole leaves, to garnish
• 3 Tbsp mint (savory)
• 2 garlic (cloves) minced
• 1/2 Tbsp olive oil (extra virgin)
• 1/4 pomegranate seeds, to garnish