In Hatay, this version of charred eggplant meze without tahini is known as abugannus. Chopped charred eggplant is mixed with finely diced tomato, peppers and parsley, then dressed with pomegranate molasses and olive oil. It is lighter than its tahini-based cousin, with smoky eggplant balanced by the tang of pomegranate molasses. Chop the eggplant by hand rather than using a food processor so the result stays chunky, like a salad rather than a purée.
Prick the eggplants in several places with a fork and place them directly over a gas flame or hot coals. Turn with tongs and char for 18–20 minutes, until the skins are blackened all over and the eggplants have collapsed.
While the eggplants are hot, cut them in half and scoop the flesh away from the skins. Transfer it to a colander to drain, then chop it coarsely by hand on a cutting board.
Remove the watery, seedy center of the tomato and dice the flesh. Finely chop the peppers, scallions and parsley, and crush the garlic.
Combine the eggplant with the vegetables. Stir in the pomegranate molasses, olive oil, salt and Turkish red pepper flakes. Taste and adjust the tang with more pomegranate molasses.
Let the charred eggplant drain in a colander for 10 minutes to release its bitter liquid. After adding the pomegranate molasses, chill the meze for 30 minutes before serving.
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