Roast the eggplants until tender, then scoop out the flesh and drain any excess liquid.

In a bowl, combine the roasted eggplant flesh, chopped onion, diced tomato, diced red pepper, chopped green chili, minced garlic, chopped parsley, chopped mint, pomegranate molasses, lemon juice, olive oil, salt, and cumin.

Mix well to combine all the ingredients.

Transfer the mixture to a serving dish.

Drizzle with a little extra olive oil and garnish with additional parsley or mint if desired.

Serve the Syrian/Lebanese Baba Ghanoush with pita bread, chips, or as a side dish. Enjoy!