Fast Recipes

Smoky eggplant and capsicum dip with pita bread

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.
Smoky eggplant and capsicum dipWill Horner
4 - 6

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.


Eggplant and capsicum dip


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.

Pomegranate molasses and Aleppo pepper flakes are available from Middle Eastern grocery stores.


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