Gourmet Traveller


Smoky eggplant and capsicum dip with pita bread


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.

6 toasted pocket pita, to serve
Dukkah, to serve
Coarsely chopped dill, to serve


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 tahini
1 tbsp white wine vinegar
60 ml (1/4 cup) olive oil
1 tsp Aleppo pepper flakes (see note) or chilli flakes
½ tsp smoked paprika

For 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

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