Mix together all of the ingredients for the sauce. Taste for salt. The sauce benefits from being made ahead as the flavours develop if left to sit for a few hours or overnight in the fridge. Let the sauce come to room temperature before serving.
Pre-heat the oven to 190oC (fan oven).
Slice the aubergines in half lengthways, keeping the stalks intact. Score the flesh of the aubergines into a diamond pattern with a sharp knife, being careful not to cut too deep through the skin.
Place the aubergines, cut side up, onto a baking tray then drizzle the olive oil over them. Sprinkle over the cumin and season well with salt and pepper. Put the aubergines in the oven for 35-40 minutes, until golden and completely soft. Remove from the oven and allow to cool.
Serve the aubergines slightly warm or at room temperature with the sauce spooned over the top and sprinkled with the pomegranate, dates, pine nuts and herbs. Drizzle a touch of argan oil on top if you wish.
This is a nice as part of a mezze with other salads or as a side to roast chicken or lamb. If you are eating this as a light, vegetarian main course, serve two halves on top of a bed of herby bulgur wheat or couscous.