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1
Heat oven to 425 degrees F. Use a fork to poke a few holes in the eggplant.
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2
Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill.
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3
Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.
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4
When the eggplant is cool enough to touch, slice in half from stem to stern and place on a lightly oiled baking sheet.
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5
Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.
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6
Allow the eggplant to cool a few minutes until it can be comfortably handled.
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7
Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander.
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8
Allow to drain for 10 minutes.
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9
For a smooth sauce, pulse in a food processor; for a chunkier sauce, chop the eggplant by hand.
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10
In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.
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11
Garnish with pomegranate seeds or a drizzle of good olive oil.
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12
Can be made a day or two in advance and stored in the refrigerator.
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13
Recipe slightly adapted from Yotam Ottolenghis cookbook Plenty.
