Ingredients (serves 8):

•    3 medium-size eggplants 
•    1 pomegranate- seeds separated from the peel and internal white pulp membranes. (Separating the red seeds is easier in a bowl of water, because the seeds sink and the inedible pulp floats.)
•    Juice from 1 pomegranate. 
•    2 tbsp of chopped basil
•    3 tbsp of chopped dill
•    1 garlic clove, crushed.
•    Salt, Pepper.
•     5 tbsp of sour cream (or light sour cream)

Preparation

1.    Preheat oven to 350 degrees.
2.    Place eggplant on a baking dish covered with baking sheet and roast for 30-45 minutes, until eggplant is soft and tender.
3.    Allow eggplant to slightly cool. Peel off skin, spoon out the pulp and place in  a medium mixing bowl. Cool completely. 
4.    Add pomegranate seeds, pomegranate juice, basil, dill, garlic, salt and pepper. Place in refrigerator for an hour. 
5.    Add sour cream. Keep refrigerated for another night to enhance taste.