1. Preheat the oven to 220°C.
2. Prick the aubergines with a fork, place them on a baking dish and bake for 45 minutes in the preheated oven.
3. Peel off the skin as soon as the aubergines come out of the oven, transfer to a colander to cool and drain. Place a plate under and chill in the refrigerator.
4. Once cool, finely chop the aubergines with a knife.
5. Stir in the red and green peppers, onions, garlic.
6. Add salt to taste then the tahini.
7. Garnish with the pomegranate seeds, molasses and walnuts.
8. Drizzle olive oil on top and serve with flat Lebanese bread.

Tip: If you want to keep the baba ghanouj for several days, fry the garlic and onions in a little olive oil.