Using a knife, stab your eggplants (two on each side)
You have three options here, either turn on the fire on the stove and place eggplants directly on it for 15 minutes (rotate every couple of minutes) this is a messy process but yields the most delicious resultOr you can heat a griddle and grill the eggplants on it, rotating as wellOr, turn on the oven (broil) and cook for 15 min Once your eggplants have completely softened and shriveled, transfer to a bowl and cover immediately with cling film. Leave for 15 mins so the water drains out of the eggplants
Meanwhile in a bowl, mix the tahini, garlic, lemon juice, laban, olive oil, and salt
Place the eggplants on a chopping board, and slice them in half
With a spoon, scoop out the eggplants (don't worry if some of the skin gets in, it gives a smokey flavour)
Chop the eggplant with a sharp knife unitl fine and paste like
Add to the tahini mix and mix them all together
Taste, and add salt or lemon if necessary
Spread in a plate, drizzle olive oil and garnish with pomegranate seeds and parsley