Step 1
Pierce each eggplant a few times with a fork. Cook until the inside is soft and the outside is fully charred by turning continuously over a direct flame. Alternatively, grill them for 10-15 minutes on a charcoal grill or roast them on the bottom rack of an oven at 250°C (230°C fan assisted). Whichever method you use, you aim to have a smokey flavor, blackened skin, and tender flesh.
Step 2
Set aside the eggplants in a stainless steel fine mesh strainer and cover with cling wrap. Allow to cool until it is easy to handle, then peel off and discard the charred skin.
Step 3
To prevent long eggplant strings, place the roasted eggplant on a cutting board and slice it crosswise a few times. Then, transfer it to a sieve to drain any excess liquid. Refrigerate for an hour or two.
Step 4
Meanwhile, finely chop the parsley, tomatoes, capsicum, and onion. Crush the garlic. Roughly chop the walnuts.
Step 5
In a bowl, combine the chilled eggplant with ¾ of each of the parsley, walnuts, chopped capsicum, tomato, and pomegranate seeds, saving the remaining for garnish. Add in the onion, mint, and garlic. Add the olive oil, lemon juice, and pomegranate molasses, season with salt, and mix all the ingredients.
Step 6
To assemble, place the Baba-Ghannouj in a deep bowl or on a large plate.
Step 7
Garnish with the rest of the chopped parsley, walnuts, chopped capsicum, tomato, and pomegranate seeds. Drizzle with some pomegranate molasses and olive oil.
Step 8
Serve with warm pita bread on the side.
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