Smoky Eggplant Dip

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 medium globe eggplants (about 1¾ lb. total)

⅓ cup tahini

¼ cup fresh lemon juice

3 Tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt

Pomegranate seeds and black sesame seeds (for serving)

Directions at bonappetit.com

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