Preheat oven to 400°F. Pierce skin of eggplants all over with fork. Place on foil-lined shallow baking pan. Roast 35 to 40 minutes or until soft. Remove from oven, and let stand until cool enough to handle.
Slice eggplants in half lengthwise. Scoop flesh into bowl of food processor. Add tahini, lemon juice, garlic, Shawarma Seasoning and pepper; cover. Process until smooth. Gradually add oil with machine running. Process until well blended.
Transfer to serving bowl and sprinkle with pomegranate arils and hazelnuts. Drizzle with additional olive oil, if desired. Serve with pita bread and fresh vegetables.