Baba Ghanoush, Eggplant and Vegetable Dip

Ingredients

• 2 pieces large eggplants for roasting
• 3 tablespoons coarsely chopped green pepper
• 3 tablespoons coarsely chopped red pepper
• 3 tablespoons coarsely chopped tomato
• 3 tablespoons pomegranate seeds, for garnish
• 4 tablespoons finely chopped parsley
• 1 1/2 tablespoons finely minced garlic
• 1 tablespoon coarsely chopped lemon
• 1/4 small cup fresh lemon juice
• 1 tablespoon salt
• to taste olive oil
• pomegranate molasses
• a little / about 1 tablespoon finely ground walnuts

Instructions

1. Prick each eggplant several times with the tip of a knife before roasting to release pressure.
2. Line a baking tray with aluminum foil because the eggplants release water while roasting.
3. Place the eggplants on a baking tray on the upper rack in the oven.
4. Roast the eggplants in the oven at the highest temperature for about 45 minutes.
5. Turn the eggplants on the baking tray approximately every 15 minutes while roasting.
6. Remove the eggplants from the oven once they have softened and are fully cooked, then leave them to cool slightly.
7. Cut off the end of each eggplant, then peel it with a knife or by hand.
8. Place the peeled eggplant flesh in a colander to drain off the water it releases.
9. On a cutting board, cut the eggplant flesh into lengthwise strips, then into pieces, keeping it coarse rather than mashing it.
10. Place the chopped eggplant in a mixing bowl.
11. Add the salt, chopped tomato, chopped parsley, chopped lemon, and lemon juice to the mixing bowl.
12. Add the chopped red pepper, chopped green pepper, and garlic to the mixing bowl, and stir the ingredients.
13. Add the pomegranate molasses to the mixing bowl.
14. Add the finely ground walnuts to the mixing bowl, if desired.
15. Stir the ingredients in the mixing bowl well until the garlic and seasoning are evenly distributed.
16. Transfer the baba ghanoush to a serving dish.
17. Garnish the serving dish with pomegranate seeds.
18. Drizzle olive oil over the serving dish, to taste.