Preheat oven to broil (either medium or high) and position a rack at the top third of the oven.

Blister the eggplant under the broiler, turning occasionally, until charred on all sides, and tender and deflated. 30-45 minutes, depending on size. Note: the eggplant will release some juices, so be sure to line a baking sheet with parchment paper on the rack below.

Let cool for 15 minutes.

Scoop out the flesh, discard the skin. Chop, sprinkle with salt, and let drain in a fine-mesh sieve set in a large bowl for 30 minutes. Push down on the eggplant with the back of the spoon so that any excess water will drain well. Discard the liquid.

Using an immersion blender, blend the with rest of ingredients (tahini, lemon juice, garlic, parsley, olive oil) until smooth. Taste and adjust to taste with more salt or lemon juice.

Note: I like to use an immersion blender to ensure a very creamy consistency, however you can also use a fork to vigorously mash the eggplant with the other ingredients.

Transfer the baba ganoush to a serving bowl and drizzle a little olive oil on top. Garnish with chopped tomato, pomegranate seeds and fresh chopped parsley leaves(if using).

Serve with warm pita bread or vegetables for dipping and enjoy!