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Preheat oven to 400°F.
Add the eggplant, shallots, dates and garlic to a baking dish.
Add the olive oil, salt and black pepper. Toss extremely well, making sure the eggplant is coated in the oil.
Cover tightly with foil and roast for about 40 minutes, stirring halfway through.
Remove the foil and stir everything well. Roast uncovered for another 20–25 minutes, stirring once, until the eggplant is completely tender, the shallots are caramelized and the dates have become soft and jammy. If it looks dry at any point, add another small drizzle of olive oil.
While still warm, use the back of a spoon to lightly mash some of the soft garlic, dates and eggplant into the mixture.
Stir in lemon juice if dip is too sweet. Taste and adjust the salt, pepper and lemon.
Let cool to room temperature. Transfer to a shallow bowl, drizzle with a little extra virgin olive oil and finish with parsley. Add pomegranate arils if desired.