(Abu Gannuş - Antakya)
1 large eggplant, roasted, peeled, drained
1 large tomato, cut in half, roasted, peeled, diced
1/2 Bell red pepper, roasted, peeled, cut in julienne
1 cubanelle pepper, discard the seeds, roasted, cut in julienne
1 medium size onion, cut in half and roasted, sliced
1-2 garlic cloves, roasted, peeled
1/4 cup extra virgin olive oil
1 tbsp lemon juice or pomegranate paste
Mash the eggplant with fork. Then stir in the remaining ingredients. Whisk the dressing ingredients, pour all over it.
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Then peel it, remove any hard seeds and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.
Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.