Steps
- Preheat the oven to 450°F / 230°C. Pierce 800g of whole eggplants several times and place on a foil-lined baking sheet.
- Roast for 1 hour, until collapsed and very soft. Split, scoop out the flesh, and drain in a sieve.
- Mash with 2 tablespoons of pomegranate molasses, 2½ tablespoons of lemon juice, ½ teaspoon of salt, and 2 small crushed garlic cloves.
- Fold in ¼ cup of finely chopped onion, ¼ cup of finely chopped tomato, and ¼ cup of chopped parsley, keeping the texture chunky. Drizzle with olive oil.