Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in batches until browned on all sides. Remove the beef cheeks and set aside.

In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the ground sumac, cumin, coriander, smoked paprika, and a pinch of salt. Cook for another minute to toast the spices.

Pour in the pomegranate juice and beef stock, scraping any browned bits from the bottom of the pot. Add the pomegranate molasses, lemon juice, and bay leaves.

Return the beef cheeks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and transfer to the preheated oven. Bake for 3-4 hours, or until the beef cheeks are tender and easily pull apart with a fork.

While the beef is braising, prepare the gravy. In a blender, combine the roasted and peeled eggplant, tahini, smoked olive oil, and salt to taste. Blend until smooth and silky. Adjust seasoning if necessary.

Once the beef cheeks are done, remove them from the pot and let them rest for a few minutes. Strain the braising liquid if desired, and reduce it over medium heat until slightly thickened.

To serve, place a generous spoonful of the smoked eggplant gravy on each plate, top with the beef cheeks, and drizzle with the reduced braising liquid. Garnish with fresh pomegranate seeds and chopped parsley.