A traditional Syrian-Lebanese eggplant dip with fresh vegetables, herbs, pomegranate, and a hint of lemon juice. Perfect as part of a mezze platter or as a side to warm pita.
Heat a large, lightly oiled grill pan over high heat and ventilate the kitchen well. Once it starts smoking, add the eggplants and grill for about 40 minutes until completely soft and charred all around, turning as needed. Set aside and, once cooled, remove the stem and peel. Place the peeled eggplants in a sieve over a bowl and let drain for about 30–45 minutes to release the bitter liquid. After draining, finely chop the flesh (it resembles a puree) and place it in a large bowl.
Add to the eggplants the bell peppers, tomato, garlic, finely chopped spring onions, parsley, lemon juice, half of the pomegranate molasses, two-thirds of the oil, and half of the salt. Mix everything and spread onto a wide shallow dish. Drizzle with the remaining molasses and oil. Sprinkle pomegranate seeds, sliced spring onions, and torn parsley on top.
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