Step 1

Start by preheating your oven to 450F

Step 2

Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape

Step 3

Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork

Step 4

Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes

Step 5

In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.

Step 6

Adjust the baba ganoush to your liking

Step 7

Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley