Mutabbal

Method

Char the aubergines directly over a gas flame or under a hot grill, turning frequently for 10-12 minutes until the skin is blackened and the flesh is soft. Place in a bowl covered with cling film for 5 minutes to steam, then peel away the charred skin under cool running water. Squeeze out excess moisture from the flesh and transfer to a food processor. Add the garlic, salt, and pepper, then pulse until roughly chopped. In a separate bowl, whisk the tahini with lemon juice and water until smooth and creamy, then fold this into the aubergine mixture along with the pomegranate molasses. Transfer to a serving dish and drizzle generously with olive oil. Garnish with pomegranate seeds and fresh parsley, and serve at room temperature with warm pitta bread.