1. Preheat the grill to high. Line the grill pan with foil. Prick the aubergine in a few places with a small pointy knife and place in the pan. Leave under the grill for about 50 minutes, turning the aubergine over a few times, until the skin cracks and dries in places and the flesh is cooked through and tastes smoky. Don’t worry if it bursts during the cooking. Remove the aubergine from the grill. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
2. Chop the aubergine flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/slightly sweet flavour.
3. If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 1cm long pieces. Halve the tomatoes. Stir them and the cucumber into the aubergine mix.
4. To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.