Preheat the oven to 200°C. Place a grill rack on a baking pan and put the eggplants on top. Using a fork, pierce the eggplants in several places.
Bake in the preheated oven for about 45 minutes, until they are golden brown. Set them aside to cool.
Cut the eggplants in half and scoop out the flesh with a spoon into a bowl.
Add tahini, yogurt, garlic, lemon juice, salt, and pepper. Mix well.
Transfer the eggplant salad to a serving bowl, drizzle with olive oil, and sprinkle with pomegranate seeds, pine nuts, and coarsely chopped parsley.