Set your barbecue up for a direct high heat. Place whole aubergines onto barbecue and blister on both sides until they collapse.
Remove from the barbecue and allow to cool completely.
In the kitchen
Scoop out the flesh of the aubergine, drain in a sieve and put into a mixing bowl. Add the garlic, herbs, pomegranate seeds, yogurt and a generous amount of Maldon salt and pepper. Mix very well.
Decant onto a large platter and spread to edges. Sprinkle with remaining pomegranate seeds, herbs, a drizzle of olive oil and the pomegranate molasses and serve with warm flatbread.
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