Babagnoush - Eggplant Dip | Culinary Butterfly

Ingredients

• 4 large eggplants
• 2 cloves garlic, crushed
• 1 lemon, grated zest
• 2 tablespoons lemon juice
• 5 tablespoons olive oil
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint
• 1/2 large pomegranate, seeded
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper