Spiced Eggplant Gruyere Fondue

Prep Pierce eggplant all over with a fork. Grate Gruyere. Grate garlic. Crack dried lime open and tap out the seeds, then crush the shell coarsely. Juice the lemon. Pick parsley leaves.

Char Set eggplant directly on a high gas flame or under a high broiler 14 minutes, turning every 3 minutes, until skin blackens evenly and flesh collapses when pressed. Rest in a bowl 5 minutes to keep steaming.

Build 1 Scoop hot eggplant flesh into a small saucepan and discard skin. Add garlic, crushed dried lime, cardamom, cinnamon, turmeric, black pepper, salt, and 1 tbsp lemon juice. Stir over low heat 3 minutes until the spice paste turns glossy and smells fragrant.

Simmer Toss grated Gruyere with cornstarch in a small bowl. Pour white wine into the eggplant pan and warm over low heat 60 seconds. Add cheese in three handfuls, stirring in a figure-eight after each addition until fully melted and stretchy.

Plate Brush flatbread with 1 tbsp olive oil and toast over a high flame or under the broiler 90 seconds per side until charred in patches and pliable. Tear into scooping pieces. Pour fondue into a warm shallow bowl, drizzle with date molasses and remaining olive oil, and scatter parsley, pomegranate seeds, and sesame seeds across the top.