Method

• 1.
  Preheat a lightly greased chargrill pan or barbecue to high. Grill eggplants, turning frequently, for 18-20 minutes until skin is charred and flesh is cooked through. Place in a large bowl, cover with plastic wrap and stand until cool enough to handle.
• 2.
  Meanwhile, place the garlic, chilli and 2 tsp salt in a large mortar and pestle, and pound to a paste. Set aside.
• 3.
  Peel the eggplants, discarding skin and stems. Roughly chop eggplant flesh and place in a colander to drain for 6-8 minutes. Return eggplant to a large clean bowl, add the crushed garlic mixture and stir to combine.
• 4.
  Place the yoghurt, tahini, citric acid and 1/4 cup (60ml) water in a separate bowl and mix well. Add to the eggplant mixture and combine. Add lemon juice and salt to taste, then add chopped parsley and mix thoroughly to combine.
• 5.
  Spread baba ganoush onto a plate or spoon into a bowl. Scatter over pomegranate seeds, and drizzle with pomegranate molasses and olive oil to serve.