Levantine-inspired bharta topped with fresh pomegranate seeds and dried mint.
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Prick the eggplants several times with a fork and char them over an open gas flame or under a high broiler until the skin is blackened and the flesh is very soft.
Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.
Carefully peel away the burnt skin and discard, then place the eggplant flesh in a colander for 5 minutes to drain excess bitter liquid.
Transfer the eggplant to a bowl and mash thoroughly with a fork or pulse briefly in a food processor for a chunkier, bharta-style texture.
Stir in the tahini, minced garlic, lemon juice, smoked paprika, and salt until well combined.
Spread the mixture onto a shallow serving plate, creating a slight well in the center with the back of a spoon.
Drizzle generously with extra virgin olive oil and sprinkle the dried mint evenly over the top.
Garnish with a handful of fresh pomegranate seeds and chopped parsley before serving with warm pita bread.
