Roast the eggplant (and garlic) for about 30-40 minutes or until the inside is tender and the skin is collapsing. When the eggplant is cool to the touch, scoop out the flesh and discard the skin. Place the flesh of the eggplant in a food processor or blender. Add the roasted (or raw) garlic cloves, lemon zest and juice, tahini, salt and pepper. Blend for about 1 minute or until the mixture is smooth and creamy. Drizzle the olive oil through the feed tube and continue to blend until incorporated. Garnish with pomegranate seeds, smoked paprika and a drizzle of olive oil, if desired. Serve at room temperature or refrigerate for up to 3 days.