Poke holes in the aubergine all around using a fork, or make cuts using a knife, on all sides. Now roast it on flame for about 10-12 minutes, turning it every minute or so, until the skin is charred and flesh softened. Alternatively, after poking holes in the aubergine, lightly brush it with oil and grill in the oven for 18-20 minutes on high temperature, flipping it half way through. By this time, the flesh should be softened.
Allow it to rest for some time. Remove the skin when it cools and becomes easy to handle. The skin should come off with ease.
In a food processor, add the aubergine, toasted sesame seeds, garlic, yogurt, salt, black pepper and lemon juice. Run the machine for half a minute, pause, check consistency and run again if desired.
Now add in the green chili and coriander. Run the food processor again, for a few seconds until everything is combined well.
Garnish with some olive oil, sesame seeds and pomegranate seeds. This step is optional.
Notes
If using the oven, a little liquid smoke or smoked paprika can be added in the end for a smoky flavour. If flame roasting, the smoky flavour comes naturally.
Peanuts can be used instead of sesame seeds.
Keep an eye on the food processor. The texture can go from chunky to smooth within seconds. I'd not recommend going for a very smooth texture. But it's up to you.