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Ingredients
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Eggplant
Muhammara
Topping
Method
Prepare the Eggplant
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise, score the flesh with a knife, and brush with olive oil. Sprinkle with salt and black pepper. Place cut-side down on a baking sheet and roast for about 25-30 minutes until tender and golden.
Make the Muhammara
Blend the Ingredients
In a food processor, combine roasted red peppers, walnuts, garlic, pomegranate molasses, olive oil, cumin, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Dish
Combine and Serve
Once the eggplants are roasted, allow them to cool slightly. Spread a generous amount of the Muhammara on top of each eggplant half. Crumble feta cheese over the top, sprinkle with dukkah, and finish with pomegranate seeds. Serve warm or at room temperature.