Spicy Eggplant Dip

Method

1. Peel the roasted eggplant and place the flesh into a mixing bowl, discarding any charred skin.
2. Finely chop the pepper and tomato, then add them to the bowl with the eggplant.
3. Mince the garlic cloves and incorporate them into the mixture, mashing everything together with a fork until a rough, textured paste forms.
4. Drizzle in the pomegranate molasses and stir thoroughly to distribute the sweet-tart flavor throughout the dip.
5. Roughly chop the walnuts and fold them into the dip to add crunch and richness.
6. Taste and adjust the pomegranate molasses as needed, then transfer the dip to a serving dish and let it rest for 6 minutes at room temperature to allow the flavors to meld before serving.