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Pierce the aubergines with a fork in a few places. Burn over a direct flame or near a hot grill, turning occasionally, until soft inside and completely burnt outside, 10-15 minutes or longer. When cool enough to handle, peel and discard the burnt skin.
Cut the aubergine crosswise a few times (to avoid long strings of aubergine) and mix with the remaining ingredients. Season to taste with salt and pepper, and add more pomegranate molasses or herbs to taste, if you like. The dish can be made a few hours in advance, in which case cover well until serving.