Have the aubergines, the parsley and mint leaves well washed and all the ingredients prepared as indicated in the ingredients description.
Preheat the oven to 200 degrees C (392 degrees F).
Put the aubergines in a baking dish. Use a fork to prick some holes on the aubergines and cook them in the oven for approximately 50 minutes until they are tender. Remove from the oven and allow them to cool. Then peel the aubergines, cut them into small cubes, and add them into a bowl. Mash them well with a fork until smooth, or if you prefer a silkier texture use a blender and blend until slightly smooth.
Mix the peeled and crushed garlic cloves and the salt in a mortar and pestle until you get a paste. Add the tahini and the lemon juice and mix well.
Pour the garlic, tahini and lemon mix into the bowl with the mashed aubergine and mix it all well until combined.
Pour on a serving plate and sprinkle with parsley, mint and pomegranate seeds. Drizzle with the extra virgin olive oil and serve with pita bread.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lebanese-baba-ghanoush/