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Roast the eggplant directly over a wire rack on medium-high heat, rotating constantly so it chars on all sides. After about 10–15 minutes, a knife should slide in easily—then it’s ready.
Let cool slightly, then slice lengthwise. Scoop out the flesh (a few charred bits are totally okay). Chop the eggplant well to avoid long, stringy pieces.
Add the eggplant to a bowl with garlic, tehina, lemon juice, and salt. Mix well, taste, and adjust as needed.
Finish with a drizzle of olive oil, parsley around the rim, and a sprinkle of pomegranate seeds for color and freshness.