Name: Smoky eggplant and capsicum dip with pita bread
Yield: 4 - 6
Ingredients: 6 toasted pocket pita, to serve; Dukkah, to serve; Coarsely chopped dil, to serve; Eggplant and capsicum dip; 2 eggplant; 2 red capsicum; 60 gm roasted walnuts, plus extra chopped to serve; 2 tbsp fresh fine breadcrumbs; 2 tbsp pomegranate molasses (see note); 1 tbsp white wine vinegar; 60 ml (¼ cup) olive oil; 1 tsp Aleppo pepper flakes (see note) or chilli flakes; ½ tsp smoked paprika

Charring the vegetables is the key to achieving the depth of flavour in this dip, which is something of a cross between baba ghanoush and muhammara.

Ingredients

6 toasted pocket pita, to serve

Dukkah, to serve

Coarsely chopped dil, to serve

Eggplant and capsicum dip

2 eggplant

2 red capsicum

60 gm roasted walnuts, plus extra chopped to serve

2 tbsp fresh fine breadcrumbs

2 tbsp pomegranate molasses (see note)

1 tbsp white wine vinegar

60 ml (¼ cup) olive oil

1 tsp Aleppo pepper flakes (see note) or chilli flakes

½ tsp smoked paprika

Method

1.For dip, burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or place a wire rack over a gas flame. Char vegetables, turning occasionally, until blackened and tender (20 minutes). Drain briefly in a colander, then peel vegetables and remove seeds from capsicum. Combine remaining ingredients in a food processor, then add vegetables and blend to a smooth dip. Transfer to a bowl and top with walnuts and dill.

2.To serve, scatter dukkah and dill over pita, and serve with dip.