Mutabbal Eggplant Tahini Dip

Ingredients

• 2 large globe eggplants (about 2 pounds)
• Olive oil, for rubbing eggplants, plus more for drizzling
• ¼ cup tahini
• ¼ cup lemon juice (about 2 lemons)
• 1 tsp. lemon zest
• 2 garlic cloves, minced
• ½ tsp. ground cumin
• 1 tsp. kosher salt, plus more to taste
• Pinch of freshly ground black pepper
• 1 tsp. pomegranate molasses (optional)
• 2 Tbsp. pomegranate seeds
• 1 Tbsp. coarsely chopped parsley

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