Syrian and Lebanese baba ghanoush with pomegranate molasses

Roast the red pepper on the tray with the aubergines; take it out after about 15 minutes when softened, then peel.

Roast, peel, finely chop and drain the aubergine flesh as for the Egyptian version.

While the aubergine drains, cut every vegetable to the size of the aubergine chunks or smaller.

Chop the half onion into really small cubes; set aside, or soak in hot water to remove the sharpness.

Remove the tomato seeds and moisture so it does not water down the dip; cut into matchsticks then cubes the size of the onion.

Dice the green chilli the same way, removing ribs and some seeds for less heat; chop the roasted red pepper to size.

Pick and finely mince the mint; finely chop the parsley.

In a bowl combine the aubergine, onion, two thirds of the chilli, the tomato, half the red pepper, parsley and mint.

Add the lemon juice, olive oil, pomegranate molasses, salt and minced garlic and mix until combined.

If the pomegranate is too strong, use only 10 g, and add an eighth of a teaspoon of cumin.

Eat right away or rest in the fridge until the next day.

Plate as a flattened mound with a well, pile tomato or pepper in the centre, add chopped parsley and top with olive oil.