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.
Smoky eggplant and capsicum dip with pita bread
Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.
- Serves 4 - 6
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Ingredients
- 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
Method
- 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.
Notes
Pomegranate molasses and Aleppo pepper flakes are available from Middle Eastern grocery stores.
