Eggplant Walnut Pâté

1 large eggplant 1 cup shelled walnuts 2 cloves of garlic 1 tablespoon extra virgin olive oil 1 tablespoon of Georgian Spice Mix salt to taste fresh pomegranate seeds extra virgin olive oil to drizzle You can grill the eggplant with an open flame--either your grill or your gas stove--until the skin is charred and it starts to soften--put it in a paper bag, roll the top closed, and let it steam. Then peel and scoop out the flesh. Alternatively, preheat the oven to 450°F. Make small slits around the eggplant with a knife. Place on a heatproof dish and bake in the oven until skin is dry and the inner flesh soft, about 40-50 minutes, depending on the size. While the eggplant is cooking, place walnuts in the food processor and pulse until texture resembles fine breadcrumbs. Heat a skillet on high heat and dry-roast the cloves of garlic with the papery skin still on. Keep on heat, tossing occasionally, until the skin becomes charred all around and the cloves soft. Remove skin and set aside. Remove eggplant from the oven and let it rest. When cool enough to handle, discard the skin and place the soft pulp in a colander over a bowl to let the liquid drain from the eggplant. Place the eggplant, roasted garlic, grated ginger, olive oil, ground spices and pomegranate sauce in the food processor with the ground walnuts. Process until smooth and creamy. Season with salt to taste. Scoop into a bowl, drizzle olive oil over the top and garnish with pomegranate seeds.