Roasted Eggplant Dip

Ingredients

• 1 large eggplant
• 1 onion
• 1.5 tsp paprika
• 1/2 tsp chilli powder
• 1 tsp salt
• 1.5 tsp sugar
• 2 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1/2 cup olive oil
• 3 garlic cloves, crushed

Directions

• Wash and peel the eggplant in stripes (a zebra pattern) and cut into small cubes. Slice the onion thinly.
• Mix the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.
• Toss the eggplant and onion in the mixture until well coated. Place in a lidded oven dish and bake at 400F for 1 hour.
• Check that the eggplant is really soft (it may need more time depending on your oven); it should mash easily with a fork.
• Mash to a chunky consistency, then cool the dip in the fridge before serving.

Sweet, tangy, juicy, and slightly spicy. From Amina Al-Saigh on Instagram.