Baba Ganoush Without Tahini

This baba ganoush without tahini is made with roasted eggplant, pomegranate, bell peppers, pomegranate molasses, garlic, and lemons.

Cut the ends off of the eggplant. Drizzle some olive oil on the flat side. Place face down on a parchment paper lined baking sheet.

Roast the eggplant in a 400 ℉ (205 ℃) for about 30 minutes.

All the eggplant to cool. Remove the skin from the eggplant.

Measure out the pomegranate molasses and olive oil.

Prepare the mashed garlic, lemon juice, pomegranate arils, chopped bell pepper, and parsley.

Mash the eggplant to break up any large clumps. Mix everything together. Serve with pita bread.