Mtabal (Middle Eastern Roasted Eggplant Dip)

Preheat oven to 425 F (220 C). Roast the garlic and eggplant in the oven for about an hour, until very tender. The roasted garlic is optional but adds great flavor; you can use 2-3 cloves of raw garlic instead if preferred. Once the eggplant and garlic are done roasting, allow them to cool slightly. Add the roasted eggplant, roasted garlic (or raw garlic), tahini, yogurt, lemon juice, and salt to a food processor. Process until the mixture is smooth and creamy. Adjust the lemon, tahini, and salt to your liking. Transfer the dip to a serving bowl and top with a drizzle of olive oil, fresh parsley, and pomegranate for garnish. Enjoy with warm pita bread.