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Turn your stovetop to medium-high heat and place the eggplant over the flames. Rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is charred. I grill garlic cloves as well. They will take only a minute to get charred.
Place the eggplant in a large bowl and cover. Allow them to cool down. As the eggplant cools down it will release water. After 15-20 minutes drain the water.
Cut the eggplant lengthwise and scoop out the flesh. Add it in the bowl along with garlic, tahini, lemon juice, yoghurt, salt and paprika.
Using a food processor or stick blender mix it until it's smooth and creamy. At this stage you can taste test. Adjust seasoning or add lemon to adjust the taste.
Sprinkle a pinch of sumac or paprika and garnish with chopped parsley, pomegranate arils and sesame seeds. Drizzle some olive oil.
Serve with warm pita or veggies like cucumbers and carrots.