Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, cutting straight through the green stalk. Using a sharp knife, make 3-4 "X" marks to score the eggplant flesh without cutting through to the skin.
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them heavily with olive oil. Sprinkle with salt and pepper. Roast 35-40 minutes until the flesh is soft and nicely browned. Remove from the oven and allow to cool.
While eggplant is roasting, make the silan techina. In a bowl of a food processor fitted with the metal "S" blade, puree the tahini, lemon juice, garlic, salt, pepper, 1/2 cup warm water and silan. You may need a bit more warm water to thin to desired consistency.
Transfer roasted eggplant to a platter or plates for serving. Drizzle on the silan techina, garnish with pomegranate seeds (or almonds and dried cranberries), radish slices and scallions.