Preheat the oven to 180 C, 350 F, Gas 4. Cut the aubergines in half, lengthwise, and place them skin-side down on a baking tray. Drizzle with 50ml (1 1/2fl oz) of the olive oil and season with some salt and freshly ground black pepper. Add the whole garlic cloves to the tray and place it in the preheated oven for 30-40 minutes or until the garlic and the aubergines are golden and completely soft.
Using a spoon, scrape the flesh from the aubergines and put it into a bowl. Discard the skin. Use your fingers to press the flesh from the garlic cloves, adding it to the bowl with the rest of the olive oil, the tahini, the chopped fresh mint and the lemon juice. Use a fork to mix everything together. Season to taste, adding more lemon juice if necessary.
To serve, spoon on to the spicy pitta wedges, see recipe below, and sprinkle a few pomegranate seeds over the top.