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Preheat the oven to 180 fan.
Place the aubergines onto a roasting tray, flesh side up. Drizzle 2 tbsp of oil over the flesh and season with salt. Roast for 35-40 minutes until charred and tender.
Once slightly cooled, peel and discard the skin of the aubergines. Finely chop the flesh and mash it with the side of a knife until creamy.
Transfer the aubergine into a serving dish and add the garlic, lemon, tahini, and salt. Mix well. Add 1-2 tbsp of water to help make it creamy.
Top with the remaining olive oil, mint, and pomegranate seeds.
Serve with pita bread.