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Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Pierce each eggplant several times with the tip of a knife, then coat each all over with 1 tablespoon of the oil. Set the eggplants on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes. Remove from the oven and cool on the baking sheet for about 20 minutes.
With the eggplants still on the baking sheet, trim off and discard the stem. Slit each in half lengthwise and open it up. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
In a medium bowl, stir together the tahini and boiling water. Add the eggplant, garlic and lemon juice; stir until well combined, then mix in half of the parsley. Taste and season with salt and pepper. Transfer to a serving bowl and top with the remaining parsley, pomegranate seeds, pomegranate molasses and an additional drizzle of oil.