Ingredients:
- 3 large aubergines • 2 green peppers • 1 sweet pepper • 1 tomato • 1⁄2 red onions • 2 tbsp olive oil • 2 garlic cloves • 2 tbsp pomegranate molasses • 1 tbsp lemon juice • 2 teaspoon chilli flakes (optional for heat) • 1 teaspoon salt • 1⁄2 teaspoon black pepper • chopped parsley for decorating
Instructions:
- Place the aubergine and toast on the stove for 20 minutes until well charred, and rotate every 5 minutes and 2. Roast chilli and tomatoes in the oven for 25 minutes at 180 ° C/180 ° F 3. Transfer the aubergine to a bowl, cover with plastic wrap or lid, this will make peeling easier 4. Peel the vegetable skins and roughly cut the eggplant into 5 small pieces. Transfer the chopped aubergine to bowl 6. Remove the chili seeds, roughly chilli and tomato chunks and add to bowl 7. Finely chop the garlic, finely chop the onion and add to bowl 8. Add 2 tsp salt, 1 tsp cumin, 1⁄2 tsp black pepper and 2 tsp hot pepper for heat 9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to mix 10. Transfer to a bowl and lightly place 11. Serve with pomegranate molasses and chopped parsley
