بابا غنوج

Roast the eggplant in the oven or over a gas flame, making small cuts in it and turning it until fully cooked. This takes about 20 minutes.

Peel the eggplant and mash it well, then add lemon juice, salt, and pepper.

Cut the tomatoes and bell peppers into small cubes

Mix the mashed eggplant with the chopped tomato, bell pepper, and onion.

Add the pomegranate molasses, additional lemon juice as desired, and minced garlic. Stir well.

Garnish with pomegranate seeds, green onions, parsley, and a drizzle of olive oil.