Preheat oven to 240C.
Score your aubergine halves with a sharp knife. Insert the garlic into some of the gaps, then lightly cover each half with olive oil using a pastry brush. Place the aubergines on a lined baking tray, skins down, then season with salt and pepper and a sprinkling of chilli flakes.
Bake in the oven for 15 minutes, then baste once more with a drizzle of olive oil and loosely cover with more baking paper. Continue to bake for a further 10-15 minutes, or until tender.
Remove from the oven, then sprinkle with pomegranate seeds and crumbled feta. Serve warm, drizzled with pomegranate molasses, if using.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.