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Ingredients
Method
- 3 eggplants
- 4 red capsicums
- Olive oil
- 50g fresh breadcrumbs
- 75g toasted walnuts
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tbsp pomegranate molasses
- 1 lemon, juice only
- Parsley, chopped
- Toss the eggplants and capsicums in some olive oil and barbecue for 15 mins, or until very charred and starting to collapse. Tip into a bowl, cover and leave to steam for 5 mins.
- Peel and deseed the capsicums and scrape out the flesh of the eggplants. Chop everything and add to a food processor with the rest of the ingredients, then season well and pulse to roughly combine. Drizzle with more olive oil, scatter with parsley leaves and serve with flatbreads for scooping.
45 mins
2 serving
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