Preheat oven to 200 degrees C. Pierce the eggplants a few times with a fork to vent. Roast for about 50 minutes. Take out of oven and let it cool for 10 minutes. When the eggplants are cool, cut off the top and peel off the skin.
Place the flesh of the eggplants in a food processor or blender. Add lemon juice, tahini, garlic cloves , olive oil, pomegranate molasses, parsley, salt and pepper . Blend for 1-2 minutes until the mixture is smooth and creamy. Garnish with parsley olive oil and pomegranate seeds. Enjoy!