Step 1

Preheat oven to 200C/400F and line a baking tray with tin foil. Slice eggplants in half. Then gently slice into the eggplant flesh side up to make X’s or a diamond pattern. (These minor cuts allow the oil to really ooze into the eggplant while roasting). Place eggplants on tray, cut-side-up.

Step 2

Mix together oil, chopped garlic and cumin. Paint oil mixture onto the flesh of eggplant and generously sprinkle with salt. Bake for 30-45 minutes, or until very soft.

Step 3

Make Citrus Tahini Dressing by whisking together lemon juice, tahini, and salt in a bowl. Add splashes of water until you've reached desired consistency, (I used 2 tbsp).

Step 4

Drizzle Citrus Tahini Dressing over roasted eggplant and sprinkle with pomegranate seeds and fresh mint.