Instructions

1. Roasting the Eggplant

   Wash the eggplants and poke a few holes in them with a fork, then roast them directly over an open gas flame or charcoal, turning constantly until the flesh is thoroughly softened and the outer skin is charred to impart a distinctive smoky flavor. · 20 min
2. Peeling and Draining

   Place the roasted eggplants in a bowl and cover for five minutes to make peeling easier, then carefully peel them and place them in a colander to drain excess bitter liquid. · 5 min
3. Chopping the Flesh

   Coarsely chop the eggplant flesh with a knife on a cutting board, avoiding the use of a food processor to preserve the traditional Levantine texture.
4. Mixing the Vegetables

   In a deep bowl, mix the chopped eggplant with the tomato, green bell pepper, onion, garlic, and most of the parsley.
5. Seasoning

   Add the lemon juice, salt, a tablespoon of pomegranate molasses, and a tablespoon of olive oil, then gently mix until the flavors are combined.
6. Serving

   Transfer the Baba Ghanoush to a wide serving plate, garnish with the pomegranate seeds, crushed walnuts, and the remaining parsley, then drizzle the rest of the olive oil and pomegranate molasses on top and serve cold or at room temperature.

Nutrition / serving

Chef's tips