Babaganoush

Method

Prick the aubergines all over with a fork and char them directly over a gas flame or under a hot grill, turning frequently, until the skin is completely blackened and the flesh is very soft, about 15-20 minutes. Place the hot aubergines in a plastic bag for 5 minutes to steam, then peel away the charred skin under cool running water and discard. Squeeze out excess moisture from the flesh and place in a food processor with the tahini, lemon juice, crushed garlic, and salt. Blend until smooth and creamy, then taste and adjust seasoning. Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with pomegranate molasses and fresh parsley, and serve at room temperature with pitta bread or crudites.