Burnt Eggplant Dip

Ingredients:

2 eggplants
1/3 cup tahini
1 teaspoon pomegranate molasses
juice of 1/2 small lemon
1 garlic clove, minced
3 tablespoons parsley, chopped
salt and black pepper, to taste
1 cucumber, diced
a handful of cherry tomatoes, quartered
1/4 cup pomegranate arils
smoked paprika, to taste
olive oil

Score the eggplants and char them over an open fire until they are collapsed. Set aside to cool, then peel the skins and chop. Place in a strainer and allow to sit for half an hour before transferring to bowl.

Combine eggplant with tahini, pomegranate molasses, lemon,  garlic, parsley, salt, pepper, cucumber, and tomatoes. Mix well and place onto a shallow plate. Sprinkle with  paprika, olive oil, and the pomegranate. Serve cold