On a hot grill, blacken two or three eggplants on all sides. They’ll come out like this:

When cool, slice them in half and scoop out the pulp. Strain it to get rid of the bitter juices, then put it in a bowl. Add a few dollops of dairy: yogurt, sour cream, and/or pickled lebna. Add lemon juice, a dash of paprika, salt, pepper, and a big spoonful of tahini. Keep tasting. Top with pomegranate seeds and olive oil:

Adapted from “A Mediterranean Feast” by Clifford A. Wright.