To prevent the aubergines from bursting, prick each one with a toothpick a few times and place them on a gas burner or BBQ along with the red peppers.
Cook them until soft and the skin is charred while turning them frequently.
Alternatively, preheat your oven to 200 °C and bake the aubergines for 30-40 minutes, and the peppers for 20-25 minutes, until the skin is charred and the flesh is soft.
Place them in a bowl and cover them with cling film or a lid for 15 minutes. This will help to intensify the smoky flavour while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
Peel the aubergines and red peppers, and discard the seeds if there are any.
Finely chop the aubergines and then place them in a sieve to get rid of their bitter water. Use a food processor to chop the aubergines and peppers for a smooth texture.
Finely chop the red peppers and place them in a large bowl along with the freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley and salt.
When drained, add the aubergines to the bowl and mix everything until nicely combined.
Place it in a serving bowl and garnish it with some chopped parsley, pomegranate seeds and a drizzle of olive oil.