Prepare eggplants by slicing them in half lengthwise and cutting a few slits in the skin. If desired, sprinkle the flesh of the eggplant with salt and let it sit for 2 to 3 minutes to "sweat out" any bitterness, then dab dry.
2 medium eggplants, 1 pinch salt
Brush the insides of the halved eggplants with olive oil, then place them on the prepared baking sheet, flesh side down.
4 tablespoons olive oil
Bake for 30 to 45 minutes or until the eggplant skin blackens and starts to wrinkle. NOTE: Prick the eggplant with a toothpick; there shouldn't be any resistance. The flesh of the eggplant should be very soft and the skin easy to remove.
Let eggplant cool until easy to touch, about 10 to 15 minutes.
In a food processor, add olive oil, tahini, lemon juice, and garlic. Season with salt and pepper, to taste. Mix until combined, about 2 to 3 minutes.
Scoop out the flesh of the cooked eggplants with a spoon, then add it to the food processor. Mix again until slightly blended (avoid overmixing) or desired consistency is reached, about 1 to 2 minutes.
Transfer prepared baba ganoush to a serving bowl. Cover and chill in the refrigerator for one hour. If pressed for time, chill for a minimum of 15 minutes.
Serve baba ganoush with olive oil drizzle, fresh chopped parsley, and pomegranate seeds for garnish (all optional).