Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork to allow steam to escape. Place the eggplants on a baking sheet and roast for 30-40 minutes, turning occasionally until they are soft and the skin is charred.

Once the eggplants are roasted, allow them to cool slightly. Then, peel off the skin, and scoop the flesh into a large bowl. Discard the skins.

Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency, smooth or slightly chunky.

Add the tahini, minced garlic, lemon juice, and olive oil to the mashed eggplant. Mix well to combine all the ingredients.

Season the mixture with salt to taste. For a more complex flavour, add a pinch of ground cumin.

Continue to mix until the Baba Ghanoush is smooth and creamy. Adjust the seasoning with more salt, lemon juice, or tahini, as desired.

Transfer the Baba Ghanoush to a serving dish. Drizzle with extra olive oil and garnish with fresh parsley and pomegranate seeds for added colour and flavour.

Serve the Baba Ghanoush with warm pita bread, fresh vegetables, or as part of a mezze platter. Enjoy this authentic and flavourful Lebanese dish as a delicious appetizer or side.