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Smoky charred eggplant whipped with tahini, lemon and garlic into a loose silky dip. Burning the skin over a flame is what gives it the smoke.
Prick the 3 eggplants a few times and blacken them directly over a gas flame or under a hot oven grill for 20 to 25 minutes, turning every 5 minutes, until the skin is burnt all over and they collapse when pressed.
Put them in a colander until cool enough to handle, then split them and scoop out the flesh, leaving the burnt skin behind. Let the flesh drain for 10 minutes, because the watery juice would thin the dip.
Chop the flesh roughly with a knife rather than blending it, so it keeps some texture. Mix with the 90 g tahini, the 8 g crushed garlic, the juice of the lemons, the cumin and the salt.
Taste and add more lemon or salt until it is bright rather than flat. Loosen with a tablespoon of cold water if it is stiffer than soft yogurt.
Spread it on a plate with the back of a spoon, pour the 45 ml olive oil into the hollow, and finish with the parsley and the pomegranate molasses.
