Preheat the oven to 400°F (200°C).

Slice the eggplants in half lengthwise and place them, cut-side down, on a baking sheet lined with parchment paper.

Roast the eggplants in the oven for 30-40 minutes, until the skin is charred and the flesh is soft.

Remove the eggplants from the oven and let them cool. Once cooled, scoop out the flesh and transfer it to a bowl.

Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the bowl with the eggplant flesh. Mix well to combine.

Garnish with chopped parsley and pomegranate seeds, if desired.

Serve the baba ganoush with pita bread or fresh vegetables.

Enjoy!