Preparation
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_1_M.jpg)
Peel and thinly slice the garlic. Stud the carved eggplants with the garlic slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_3_M.jpg)
Meanwhile, toast the sesame seeds in a dry pan until golden. Remove and allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_4_M.jpg)
Remove the eggplants from the oven, allow to cool slightly, then scoop out the flesh with a spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_5_M.jpg)
Place the eggplant pulp in a sieve and press it through with a spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_6_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_7_M.jpg)
Season the eggplant puree and place in a bowl. Sprinkle with sesame seeds, drizzle with the remaining oil and serve garnished with pomegranate seeds.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000323/000323_step_8_M.jpg)