Roasted aubergine and walnut dip

You will need:

• Aubergines 2 medium, pricked with a fork and smeared with some oil

• Red pepper 1

• Walnuts 50g, chopped

• Parsley, a handful, roughly chopped

• Garlic, 2 cloves crushed

• Olive oil 2-3 tbsp, plus extra to serve

• Lemon 1, juiced

• Ground cinnamon a pinch

• Honey 1 tbsp

• Pomegranate seeds 100g

• Salt t/t

• Paprika t/t

• Pita bread toasted to serve with

Method:

• Roast the aubergine and pepper on open fire till it’s skin is completely burnt from the outside. You need to keep turning the aubergine for even cooking and it will release its juices. You may do this on a BBQ grill or open stove fire.

• Let the aubergine and the pepper cool down before you start removing the outer burnt layer. Remove any excess juices of the aubergine.

• Cut them into small pieces and mash slightly with a fork leaving a few bits a pieces as it is.

• Mix the lemon juice,salt,paprika,garlic,honey,cinnamon,olive oil and lastly the walnuts.

• Sprinkle with parsley and fresh pomegranate seeds. Drizzle with some more olive oil and serve with toasted pita bread.