Step 1
Preheat the oven to 200°C
Step 2
Prick the eggplants all over with a fork or skewer. Place on a baking tray and roast for 45-60 minutes, or until they totally collapse.
Step 3
When the eggplants are cool enough to handle, cut them open lengthways and scrape out the flesh with a spoon.
Step 4
Put the eggplant flesh into a colander and leave to drain for 1-2 hours; longer is better, but if you’re pushed for time you can speed up the process by sitting a plate with a tin of food (or jar of pickles) on top of the eggplant in the colander.
Step 5
Tear the parsley and mint leaves into smaller pieces.
Step 6
Transfer the drained eggplant flesh to a bowl and break it apart with a fork, then gently fold through the ricotta, lemon juice, walnuts and the torn herbs. Season generously with salt and pepper.
Step 7
Place in a serving bowl, then drizzle with the olive oil and pomegranate syrup and scatter over the rest of the herbs.
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