Let the smoked eggplants cool down a bit. Hold them under cold running water and peel away the blackened skin or scoop out the flesh using a spoon discarding the charred skin away.
Place chopped brinjal, tahini, lemon juice, garlic and salt in a processer or blender and pulse few times until you get a nice thick chunky paste. If you don’t want to puree it, you can finely chop it and mix it with other ingredients. I like to pulse it along with other ingredients into a chunky dip.
Drizzle more olive oil while serving and garnish it with some pomegranate,