Step: 1/8

Preheat the oven to 220°C (200°C fan, gas 7). Wash the aubergines and halve lengthways. Score a diamond pattern into the cut surfaces to about 1cm deep.

Step: 2/8

Peel and thinly slice the garlic. Stud the carved aubergines with the garlic slices.

Step: 3/8

Place the aubergines in an oiled baking tray and drizzle with 2 tbsp of oil. Bake in the oven for 40-50 minutes until tender.

Step: 4/8

Meanwhile, toast the sesame seeds in a dry pan until golden. Remove and allow to cool.

Step: 5/8

Remove the aubergines from the oven, allow to cool slightly, then scoop out the flesh with a spoon.

Step: 6/8

Place the aubergine pulp in a sieve and press it through with a spoon.

Step: 7/8

Place the aubergine pulp in a blender with the remaining oil, the lemon juice, tahini, a pinch of salt and some pepper. Blitz to a creamy paste.

Step: 8/8

Season the aubergine puree and place in a bowl. Sprinkle with sesame seeds, drizzle with the remaining oil and serve garnished with pomegranate seeds.