4 large aubergines, pricked with a fork
½ lemon, juice only
1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish)
3 large red peppers
100²µ/3½´Ç³ú pomegranate seeds
75ml/2½fl oz pomegranate molasses
sea salt flakes and freshly ground black pepper
pinch ground cinnamon
2 fat garlic cloves, crushed
6 tbsp olive oil, plus extra for drizzling
50²µ/1¾´Ç³ú walnuts, roughly chopped
flatbreads, warmed