Method

• 1.
  Cut 4 x 3cm incisions into eggplant. Place in a large bowl with the salt and cover with water. Place a small plate over the eggplant to keep it submerged in the salty water. Stand for 30 minutes (this will remove the bitterness from the eggplant).
• 2.
  Drain, then place eggplant directly over a medium-high open gas flame to cook, turning occasionally, for 15-20 minutes until evenly blistered on all sides (this will give a smoky barbecue flavour). Allow to cool in a strainer set over a bowl. Remove the blackened skin under cold running water. Place flesh in a clean colander to drain while walnuts soak.
• 3.
  Soak walnuts in a large bowl of boiling water for 10 minutes, then drain. Reserve a few sprigs each of coriander and mint, then place remaining coriander and mint and the garlic in a food processor and whiz until roughly chopped (about 30 seconds). Add drained eggplant and soaked walnuts, and whiz until almost smooth (you want some texture).
• 4.
  Transfer to a large bowl. Using hands, mix pomegranate molasses and most of the pomegranate seeds, 1 tsp freshly ground black pepper and extra fine salt into eggplant mixture.
• 5.
  Serve smoked eggplant dip garnished with the reserved coriander and mint sprigs and remaining pomegranate seeds, drizzled with olive oil and with crackers alongside.