Burn & Prepare the Eggplant
Preheat the oven to 375° F
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.
(If you don’t have a gas stove, you can char them under the broiler, or use your toaster oven's broiler. If not, skip to the next step.)
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
If using parsnips .. prepare them by cleaning, pealing and then chopping them. Place them on a separate baking sheet and put them in the oven at the same time the eggplant goes in. They may need to cook a bit longer, so you'll want to keep an eye on them separately.
Remove from oven and let cool.
Prepare the Dip
Transfer the eggplant flesh (and optional roasted parsnips) to the bowl of your food processor or blender
Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley, and some salt and pepper; mix well
Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed.
Add additional water depending on your preferred texture
You want the dip to have a robust sour/slightly sweet flavor.
If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two.
Cut each quarter into 3/8-inch-long pieces.
Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.