Eggplants aren’t really vegetables. They are berries, which is interesting, considering other fruits are commonly mistaken for vegetables, like tomatoes.
2 eggplants - about 500 grams
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
crumbled feta cheese
1 tablespoon sour cream
finely chopped red onion
yellow capsicum, finely chopped
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
cayenne pepper, or to taste
¼ teaspoon sugar
Handful pomegranate seeds
1. Place the oven rack about 15cm away from heat source and preheat on highest temperature you have.
2. Place the eggplants in the pan with foil and poke a few holes all over it to vent steam. Broil the eggplant, turning it every 5 minutes, until the skin is charred. A trick I use to know when it is done is to insert a knife into the dense flesh near the stem; it should go in easily if done well. This takes about 10 - 15 minutes. Transfer to a cutting board when it is cool enough to handle.
3. While preparing the dip, place Arabic bread cut into triangles in the oven for about 5 minutes.
4. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, toss well with the lemon. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
5. Stir in feta, sour cream onion, bell pepper, basil, parsley, cayenne pepper, sugar and salt. Sprinkle pomegranate seeds