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4 small eggplants (about 2 1/4 pounds)

1 1/2 cups mixed fresh herbs (such as cilantro, parsley and mint)

1 pound ground lamb

1/2 cup breadcrumbs

1/4 cup toasted pine nuts

3 tablespoons plus 2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1 large egg, lightly beaten

Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving

Kosher salt and freshly ground pepper

1/3 cup plain Greek yogurt

1/3 cup pomegranate seeds