For authenticity, I added a few flavors of my own, pomegranate molasses and Aleppo pepper, though that’s not required and you can leave them out.
Ingredients
- 2 medium globe eggplant
- 2 sweet red pepper (long variety)
- 1 jalapeno
- Whole head of garlic, peeled
- Olive oil
- 1 large shallot, minced
- 1 cup fresh tomatoes, peeled and diced
- 1 tsp pepper paste, heaping
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp salt
- 1 1/2 tsp Aleppo pepper (optional)
- 2 tbs lemon juice
- 1 tbs pomegranate molasses (my own addition)
- A handful chopped fresh cilantro
Instructions
- Start by roasting the vegetables under the broiler, put a few slits in 2 eggplants with a knife and place the garlic in a foil parcel after drizzling with some oil. Let cool covered before peeling.
- With a knife mince all the roasted vegetables separately to your liking. Some people like it rough some like it fine totally your call.
- In a 10 inch pan drizzle enough olive oil to cover the pan add the shallots and cook for 30 seconds add 1 cup of tomatoes and cook on medium heat until softened add 1 teaspoon of pepper paste and stir in, add the listed spices and stir well until fragrant.
- Add your roasted vegetables to the pan and stir well add 2 tablespoons of lemon juice and molasses and stir well, adjust 1 teaspoon of salt if needed stir in the cilantro cook for 10 seconds.
- Enjoy hot or cold with bread.