Ingredients

Method

• 1 red onion, finely chopped
• 1 red pepper, seeded and finely chopped
• 4 T parsley, roughly chopped
• 2 T mint, roughly chopped
• 4 ripe tomatoes, roughly chopped
• 1 T tomato paste
• 2 red chillies, finely chopped
• 5 T pomegranate molasse
• 3 T extra virgin olive oil
• 1 lemon, juiced
• Sea salt, to taste
For the brinjal dippers:
• 4 medium-sized brinjals
• 1 lemon, juiced
• 6 T extra virgin olive oil
• 4 T sumac
• 3 t dried chilli flakes
• Sea salt, to taste

Method

Ingredients

Mix the red onion, red pepper, parsley, mint, tomatoes, tomato paste, chilli, pomegranate molasses, olive oil, lemon juice and season to taste with salt. Allow the mixture to rest for 30 minutes before serving.

While the dip is resting, halve the brinjals lengthways, then cut each half into 3 wedges and squeeze over the lemon juice.

Coat the brinjals with olive oil, then sprinkle both sides with the sumac and chilli flakes. Toss, then place on a baking tray and roast for 20 minutes, or until crisp outside and soft inside. Season with salt as soon as you remove them from the oven.

Serve the hot, spiced brinjals with the tomato dip.