Oven Roasted Eggplant, Pomegranate and Pecan Dip - A better choice!

Ingredients

• 1 large eggplant
• ½ head garlic, in skin
• 4 tbsp olive oil + extra to drizzle
• Salt, pepper
• Small handful each flat parsley leaves roughly
• Small handful coriander leaves, roughly chopped + extra to serve
• 1/3 cup pecans (or walnuts) toasted, roughly chopped
• 1 tbsp pomegranate molasses
• 1/3 cup natural yoghurt
• 2 tsp za’atar
• ½ pomegranate, seeds removed
• Crisp flatbread to serve