Unlike Mutabal, Baba Ghanoush is meant to be chunky, full of texture and flavor thanks to the fresh vegetables. Do not use a blender, mash it only with a fork!
Pomegranate molasses is the key ingredient, which provides a distinct tartness and depth of flavor that complements the smoky eggplant.
Wash the eggplants and pierce them several times with a fork. Grilling over an open flame is key: Place the eggplants directly over a medium gas burner or grill and roast until the skin is completely black and charred and the inside is soft (about 20–30 minutes), turning them frequently.
If you don't have access to an open flame, bake in the oven at 220 °C (428 °F) for 40–50 minutes, but for a smoky flavor, try adding a drop of 'liquid smoke' or smoked paprika.
Let the roasted eggplants cool so they can be handled. Carefully remove the black skin (small bits of charred skin are fine and add smoky flavor).
Place the eggplant flesh in a sieve and let any excess liquid drain for 10 minutes.
Transfer the flesh to a bowl and coarsely mash it with a fork. The goal is a chunky, fibrous texture, not a smooth puree.
To the mashed eggplant, add the diced tomato, chopped onion, chopped parsley, and crushed garlic.
Add the pomegranate molasses (the key ingredient), olive oil, salt, and black pepper. Mix everything gently to maintain the chunky texture.
Taste and adjust with more pomegranate molasses for a stronger tang or more salt/lemon juice as needed.
Transfer the Baba Ghanoush to a serving dish. If desired, garnish the center of the dish with pomegranate seeds and parsley.
Drizzle generously with extra virgin olive oil before serving. Serve with Khubz (Arabic bread) or pita bread.