Betingan Meshwi bel Dibs al Rumman

• 4 medium-small eggplants
• 3 tablespoons pomegranate syrup (molasses or concentrate)
• 6 tablespoons extra-virgin olive oil
• Salt
• Pinch of ground chili pepper
• 1/4 cup finely chopped flat-leaf parsley

1. Roast the eggplants whole in the oven or under the broiler, turning them over, until they feel very soft when you press.
2. Mix the rest of the ingredients together as a dressing.
3. To serve, cut the eggplants in half lengthwise and pour the dressing over the flesh.
4. Use 2 tablespoons balsamic or wine vinegar instead of pomegranate syrup.

eggplants, pomegranate syrup, extravirgin olive oil, salt, ground chili pepper, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/betingan-meshwi-bel-dibs-al-rumman-373454 (may not work)