Preheat your oven to 400°F (200°C). Prick the aubergines all over with a fork to prevent them from bursting during cooking.

Place the whole aubergines directly over a gas flame on the stovetop (or under a high broiler) for about 5-10 minutes, turning frequently with tongs. Do this until the skin is completely charred and blackened to develop the smoky flavor.

Transfer the charred aubergines to a baking sheet and roast in the preheated oven for 20-30 minutes until the flesh is completely soft and collapsing.

Remove from the oven and allow them to cool slightly. Slice the aubergines open lengthwise and scoop out the soft flesh into a colander. Let it sit for 10 minutes to drain any excess bitter liquid. Discard the blackened skins.

Place the drained aubergine flesh into a mixing bowl. Mash it thoroughly with a fork for a rustic texture, or pulse briefly in a food processor if you prefer it smoother.

Add the minced garlic, tahini, olive oil, lemon juice, ground cumin, and salt to the bowl. Stir vigorously until the mixture is well combined and creamy.

Transfer the dip to a serving shallow bowl. Create a swirl on top with the back of a spoon.

Garnish generously with the toasted walnuts, pomegranate seeds, and fresh parsley. Drizzle with a little extra olive oil before serving.