Serves 4
eggplants 2 medium
green pepper 1, cubed
tomato 1 medium, cubed
onion 1 tbsp, chopped
garlic cloves 1/2 tsp, crushed
walnuts 1 tbsp, chopped
almonds 1 tbsp, slivered
parsley a handful, finely chopped
mint leaves a handful
extra virgin olive oil 25ml
salt to season
sumac to season (try Al Fez available at gourmet stores)
limes 2, juiced
pomegranate molasses 2 tbsp
Roast the eggplant, skin intact, over an open flame. Wash it under running water to get rid of the charred skin and remove the seeded portions. Keep aside. Chop the flesh of the roasted eggplant till it resembles a rough purée.
In a dry bowl mix the eggplant, the pepper, tomato, onion, garlic and the nuts. Add the parsley and mint. Season with olive oil, salt and sumac. Squeeze in the lime juice. Mix well and to give it a bit of sweetness add the pomegranate molasses. Mix well again. Serve with warm bread.