Wash and pat dry the eggplant. Make 4-6 slits around and tuck in unpeeled garlic cloves.

Roast over a low open gas flame, or in oven until charred all over and soft.

Place in a bowl covered, until cool enough to handle. gently peel the charred skin off, squeeze out the garlic from pods. {This can be done a couple of days in advance and refrigerated}.

Place all ingredients in bowl of processor or blender and process until smooth. Taste and adjust seasoning.

Transfer to a bowl, drizzle generously with good quality extra virgin olive oil, sprinkle over some black truffle salt, garnish with pomegranate pearls. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.