Eat Your Rainbow: Eggplant Dip

Ingredients

• 2 large eggplant - باذنجان رومي
• 1 small red onion (diced) - بصلة حمراء
• 1 large tomato (deseeded and diced) - طماطم
• 1/2 medium yellow pepper (diced) or red bell pepper - فلفل أصفر
• 2 tablespoon parsley (chopped) - بقدونس
• 2 tablespoon pomegranate seeds (optional) - بذور رمان
• 2 medium lemon - ليمون
• 3 tablespoon olive oil - زيت زيتون
• 1 teaspoon salt - ملح
• 1 pinch black pepper - فلفل أسود

Step by step

1. Heat oven at 180C. Cut the eggplants in half lengthwise, lather with olive oil, poke skin and roast in the oven skin down for 30 to 45 minutes until tender.
2. Use a fork to scratch out the eggplants tender insides, and put in a medium bowl to cool for a few minutes.
3. Mix in the red onions, pepper, pomegranate, ending with tomato and parsley. Add the olive oil, lemon, salt and pepper to taste.