Preheat your oven to 400 F (200 C). Prick the eggplants several times with a fork to allow steam to escape. Place them on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the eggplants are tender and the skin is charred. Turn them occasionally for even cooking.
Remove the roasted eggplants from the oven and allow them to cool. Once they are cool enough to handle, peel off the charred skin. Discard the skin and place the flesh in a bowl.
Use a fork or a potato masher to mash the roasted eggplant flesh until it's smooth and mostly free of lumps. You can also use a food processor for a smoother consistency.
Add the tahini, minced garlic, and lemon juice to the mashed eggplant. Mix well until all the ingredients are fully combined.
Season the mixture with salt and pepper to taste. Adjust the lemon juice and salt according to your preference for acidity and seasoning.
Drizzle two tablespoons of extra-virgin olive oil over the baba ghanoush and give it a final stir.
Transfer the baba ghanoush to a serving bowl. Garnish with a drizzle of olive oil and, if desired, chopped fresh parsley and pomegranate seeds for a burst of color and flavor.
Serve your homemade Baba Ghanoush with warm pita bread, sliced vegetables, or as a side dish to your favorite Middle Eastern meal.
