Roast the Eggplant: Preheat the oven to 425F. Cut the eggplants lengthwise and brush each half with 2 tablespoons of olive oil. Place them on a baking sheet, flat side down. Roast in the oven for about 35 minutes or until they're tender and aromatic. Once done, set them aside to cool off.

Saute the Veggies: While the eggplants are in the oven, heat a pan over medium-high heat. Add 1 tablespoon of olive oil. Toss in the diced onion, red pepper, and jalapeno. Sauté this aromatic blend for 3 minutes. Season with ½ teaspoon of salt, 1 teaspoon each of black pepper and cumin, and ½ teaspoon of coriander. Blend these together and sauté for an additional 2 minutes. Finally, enhance this medley by drizzling with 1 tablespoon of molasses. Remove from heat and set aside.

Prepare the Eggplant: Once your eggplant has cooled to a touch-friendly temperature, scoop out the luscious flesh, leaving the skin behind. Place this flesh in a strainer set over a bowl. Let gravity do its job, but you can give it a gentle nudge by pressing the eggplant with the back of a spoon to release more moisture.

Blend it All Together: Discard the water from the eggplant. On a cutting board, chop the eggplant flesh coarsely. Transfer it to a clean bowl. Stir in the fresh lemon juice and the aromatic minced garlic. Now, fold in the sautéed onion mixture, followed by the diced tomatoes. Sprinkle in the Italian parsley, half of the walnuts, and half of the pomegranate seeds. Mix all these together, immersing them in a symphony of flavors. Add the remaining salt, give it a good mix, and adjust seasoning if needed.

Serve with Flair: Dish out your baba ganoush. Make a small well in the center. Garnish with the remaining pomegranate seeds and walnuts. For that finishing touch, drizzle over the remaining molasses and a good amount of olive oil. Whether you serve it cold or at room temperature, this dish pairs best with warm pita bread. Dive in and enjoy every bite!