I love all dips make with eggplants whether they are baba ghanouj or caponata. I found a recipe from Bon Appetit Nov. 2008 that had eggplant, pomegranate molasses, and cumin and decided to add my own twist to it by adding parsley, mint, and more spices. This dip has great smokey flavor and subtle undertones of fruitiness from the pomegranate elements.

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