Lebanese Baba Ganoush

Preheat the oven to 450°F (230°C). Line a baking an with parchment paper. Prick each eggplant all over, about once every 2-3 cm. (About an inch) with a fork, then place on the prepared baking sheet.
Roast for 40 to 45 minutes, turning once halfway through, until the skin is collapsed and the eggplants are very soft. Remove from the oven and let rest for 15 minutes, or until cool enough to handle.
Trim off the tops and peel away the skin from the eggplants. Transfer the flesh to a colander or wire mesh strainer and let it drain for 5 minutes. Gently press with a spoon to release as much excess liquid as possible without letting eggplant escape out of the hole in the colander.
Place the eggplant flesh in a mixing bowl and mash with a fork or potato masher until mostly smooth, leaving some texture.
Add the garlic, olive oil, tahini, cumin, smoked paprika, parsley, lemon juice, and salt. Mix until well combined and smooth. Taste and adjust salt or lemon juice if needed.
Transfer to a shallow bowl. Garnish with a drizzle of olive oil, a light sprinkle of paprika, coarsely crushed black peppercorns, flat leaf parsley leaves, and pomegranate seeds. Serve with pita chips.