Baba Ghanoush Recipe: Smoky Levantine Roasted Aubergine with Pomegranate Molasses

• 2 large glossy aubergines
• 1 firm ripe tomato, deseeded and finely diced
• 1/2 red pepper and 1/2 green pepper, very finely diced
• 1/2 bunch flat-leaf parsley (finely chopped) and 2 spring onions (finely sliced)
• 1 to 2 garlic cloves crushed to a paste with salt
• 2 tbsp concentrated pomegranate molasses, juice of half a lemon and 4 tbsp extra-virgin olive oil
• To garnish: ruby pomegranate seeds and roughly chopped walnuts

Preparation Steps

1. 1Prick the aubergines all over with a fork and char them directly over a gas burner, charcoal grill or close under a hot oven broiler for 30 to 35 minutes, turning until the skin blackens and blisters and the flesh collapses.
2. 2Transfer to a covered bowl for 10 minutes so the steam loosens the skin, peel away the charred skin without rinsing the flesh under the tap, and leave in a colander for 10 minutes to drain off any bitter liquid.
3. 3Chop the smoky aubergine flesh by hand with a chef's knife on a board so it keeps a rustic, silky texture rather than turning into a smooth purée.
4. 4Fold the aubergine in a bowl with the crushed garlic, salt, lemon juice, pomegranate molasses and half the olive oil, then gently stir through the diced tomato, peppers, parsley and spring onion.
5. 5Spread onto a shallow mezze plate, pool the remaining olive oil and an extra ribbon of pomegranate molasses on top, scatter with walnuts and pomegranate seeds, and serve with warm flatbread.