Char eggplants over a flame, on the barbeque or in a hot skillet.

Remove from the heat, place in a bowl and cover for 10 minutes.

Peel eggplants and cut into chunks.

Place the eggplant flesh in back in the bowl with the crushed garlic and mash with a potato masher or fork.

Add tahini, olive oil, lemon juice, pomegranate molasses and salt and stir well.

Using a hand blender, blend the mixture until slightly chunky.

Put the mixture in a bowl, drizzle with olive oil and sprinkle pomegranate arils.

Serve with pita bread.