Method
- Pre heat the BBQ to high or the oven to 180c fan. Rub 2 tbsp of the oil all over the aubergine and peppers. To BBQ, cook the aubergines skin side down for 3-5 minutes until charred, turn and cook for 6-10 minutes until soft. Keep turning the peppers every 3-4 minutes until charred and tender. If you roast, roast for 40-50 minutes until charred and tender. Once cooked leave to cook for a few minutes.
- Scrape the flesh of the aubergine out and hurl away the skins. Finely chop and add to a bowl.
- Peel the peppers and roughly chop and chuck them into the bowl with the aubergine. Add the onion, most of the mint and pomegranate seeds, lemon, pomegranate molasses and some salt. Mix well and transfer to a serving dish. Garnish with the remaining mint and pomegranate seeds and dive on in.
Ingredients
Serves 4 as a meze
4 tbsp olive oil
2 aubergines – halved?
2 red peppers
1 clove garlic, crushed
1 red onion, finely chopped
A small handful of mint leaves finely chopped
80g pomegranate seeds
The juice of a lemon
2 tbsp pomegranate molasses
Salt
