Cover the eggplant with foil and place in pre-heated, 350° oven. Roast for one hour, or until soft. Remove from oven and let cool slightly. While warm, remove skin and mash with a fork, mixing well. In a separate bowl, crush the garlic cloves and mix with parsley, olive oil and 1 tbsp. lemon juice. Add to eggplant mixture and blend thoroughly. Separately, place the saffron in the hot water for 5 minutes. Drain and add to the yogurt with remaining lemon juice. Drizzle over the eggplant mixture before serving and garnish with pomegranate seeds.