بابا غنوج

We pierce the eggplant with a fork or knife, then roast them directly over a gas flame, turning frequently, until they are fully cooked and the skin is charred.

We let the eggplant cool slightly, then peel and finely mash or chop them.

We chop the sweet peppers, tomato, onion, and parsley into fine small pieces.

We add the chopped peppers, tomato, onion, garlic, parsley, and pomegranate seeds to the mashed eggplant.

We chop the roasted walnuts and add them to the mixture.

We season the mixture with lemon juice, pomegranate molasses, salt, and olive oil.

We mix everything together thoroughly until well combined.

We place the mixture in a serving dish.

We garnish the top with more walnuts, pomegranate seeds, fresh mint leaves, a drizzle of olive oil, and a touch of pomegranate molasses.