Preheat the oven to 250°C (480°F) and position the rack in the middle.
Peel the eggplants and slice them into rounds approximately 2-3cm (1 inch) thick.
In a large bowl, toss the eggplant slices with olive oil, ensuring each piece is evenly coated.
Once the oven reaches the desired temperature, arrange the eggplant slices on the rack in a single layer, avoiding any overlap.
Bake for 20-25 minutes, or until the eggplant is tender and lightly golden.
While the eggplant is baking, finely mince a garlic clove. Alternatively, use a garlic press or mortar and pestle.
When the eggplant is done, combine it with the minced garlic on a cutting board. Chop both ingredients together until they form a fine mixture.
Transfer the eggplant-garlic mixture to a bowl. Add lemon juice, tahini, and salt, then mix thoroughly to combine.
If you feel like the mixture is too dry, feel free to add water.
To serve, drizzle with olive oil and garnish with chopped parsley and pomegranate seeds.