I pinched this recipe from Ottolenghi’s cookbook. It was part of a bigger dish involving roasted butternut squash. As in the case of the aubergine and red pepper salad, charred aubergines/eggplants are involved and once again, don’t be afraid of the charring process. The taste makes up for the smell I promise. The entire recipe has been kindly posted by a fellow blogger with pretty pictures and I have directed you to it below.
Recipe: Burnt aubergine by Scandiefoodie
a. It is hard to find a substitute for pomegranate molasses as it is sweet and sour at the same time. In addition, it has a syrup-y texture that is hard to mimic. However, you could get away with tamarind puree sweetened with mild honey or dark brown sugar. Or perhaps the Malaysian sweet soy sauce kecap manis.
b. I served this dish as a dip to go with pita bread and it worked really well.
c. I added a little more yoghurt than recommended and hence it was a bit watery. If you want it thicker, stick to the recipe.
d. To make this dish vegan, exclude the yoghurt or use soy-yoghurt as a substitute.