Preheat the oven to 220°C (200°C fan, gas 7). Wash the eggplants and halve lengthways. Score a diamond pattern into the cut surfaces to about 1cm deep.
Peel and thinly slice the garlic. Stud the carved eggplants with the garlic slices.
Place the eggplants in an oiled baking tray and drizzle with 2 tbsp of oil. Bake in the oven for 40-50 minutes until tender.
Meanwhile, toast the sesame seeds in a dry pan until golden. Remove and allow to cool.
Remove the eggplants from the oven, allow to cool slightly, then scoop out the flesh with a spoon.
Place the eggplant pulp in a sieve and press it through with a spoon.
Place the eggplant pulp in a blender with the remaining oil, the lemon juice, tahini, a pinch of salt and some pepper. Blitz to a creamy paste.
Season the eggplant puree and place in a bowl. Sprinkle with sesame seeds, drizzle with the remaining oil and serve garnished with pomegranate seeds.