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Ingredients
Method
- 3 eggplants
- 4 red capsicums
- Drizzle of olive oil
- 50g fresh breadcrumbs
- 75g toasted walnuts
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tbsp pomegranate molasses
- 1 lemon, juice only
- 1 tbsp chopped fresh parsley
- Heat a barbecue to medium-high, and toss the eggplants and capsicums with some oil and seasoning. Place on the grill and cook for 20 mins, turning until really charred, blackened and starting to collapse. Tip into a bowl, cover and leave for 7 mins to steam.
- Peel the charred skin veggies and chop the flesh. Add to a food processor with the remaining ingredients, then pulse to roughly combine. Season to taste, then serve on a platter with a drizzle of oil and pomegranate molasses. Enjoy with flatbreads or as a side to kofta and burgers.
45 mins
4 serving as a side
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