Preheat oven to 220°C/425°F/Gas 7. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.

Arrange the eggplant halves cut side up and unpeeled garlic cloves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.

When cool enough to handle, gently scoop out the eggplant interior into a mesh strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.  

Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.

Add the tahini, fresh lemon juice, parsley, and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.

Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudités and/or toasted pita or crackers, if desired. Enjoy!