Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Slice eggplants in half lengthwise. Cut a cross-hatch pattern in the flesh about ⅞ of the way through of each half. (See video above for example.)

Drizzle both sides with evoo and season with salt and pepper.Roast at 400°F, cut side down on lined baking sheet for 30 minutes or until medium brown on cut side.

Transfer to a serving platter and drizzle each eggplant half with tahini and evoo. Garnish with pomegranate arils and serve.