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.
- 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
- 1For 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.
- 2To serve, scatter dukkah and dill over pita, and serve with dip.
Pomegranate molasses and Aleppo pepper flakes are available from Middle Eastern grocery stores.