Let the aubergine site over the flame of a gas hop until the outer surface is charred. Rotate occasionally.
To prepare the aubergine in the oven
Preheat your oven to 200 degrees. Slice the aubergine in half and roast cut side down for half an hour in the oven.
Preparing the Dip
Split the aubergines open on a chopping board. Scoop out the soft flesh and remove the skin. Place the flesh into a bowl.
Peel the garlic and crush it into the bowl.
Add the salt.
Mix the tahini with a spoon before slowly pouring it into the aubergine mixture.
Add the yoghurt and olive oil and mix everything with the back of a spoon.
Puree the mixture with a blender or immersion stick.
Place the baba ganoush into a bowl. Pour over a teaspoon of pomegranate molasses and sprinkle with fresh pomegranate seeds and mint leaves.