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Place a large, lightly greased griddle pan over a high heat and ventilate your kitchen well. Once smoking, add the aubergine and grill for about 40 minutes, until completely softened and charred all over, turning as necessary. Set aside and, once cool enough to handle, peel and discard the stem and skins. Place the peeled aubergines into a colander set over a bowl and leave to drain for about 30-45 minutes, to release any of the bitter liquid. Once drained, finely chop the flesh (it will resemble a mash) and place into a large bowl.
To the aubergine bowl add the peppers, tomato, garlic, finely chopped spring onions, parsley, lemon juice, 1½ tablespoons of molasses, 4 tablespoons of oil and 1½ teaspoons of salt. Mix to combine and then spread out onto a wide shallow bowl. Drizzle with the remaining 1 tablespoon each of molasses and oil. Scatter over the pomegranate seeds, sliced spring onion and extra picked parsley.