Place the eggplants directly over hot charcoal or under the oven grill. Roast them until the skin turns charred and the flesh feels soft and smoky. This usually takes about 15 minutes over coal, or slightly longer in the oven.

Once grilled, allow the eggplants to cool slightly. Peel off the charred skin, then cut the flesh into medium-sized cubes. Transfer the cubes into a large salad bowl.

Remove the seeds from the tomatoes and dice them into small cubes. Cut the green bell pepper into medium cubes for extra crunch. Finely chop the spring onions and parsley to add freshness and aroma.

Add the tomatoes, bell pepper, spring onions, parsley, and a handful of pomegranate seeds to the eggplant in the salad bowl. The mix of colors and textures makes the salad both beautiful and appetizing.

Mash one clove of garlic and add it to the bowl. Grate in a little lemon zest, then squeeze in fresh lemon juice. Drizzle with pomegranate molasses and olive oil, and season lightly with salt. Toss everything together until the vegetables are well coated in the dressing.

Serve the salad immediately alongside your favorite barbecue dishes. The smoky eggplant pairs wonderfully with grilled meats or can be enjoyed on its own as a refreshing vegan side.