Eggplant Salad with Pomegranate Paste
(Nar Eksili Patlican Salatasi - Hatay - Mediterranean Region)
1 large eggplant, roasted
1/2 cubanelle pepper, chopped
1 tomato, diced
1 tbsp red pepper paste
1 tbsp tomato paste
2 tbsp pomegranate paste (or pomegranate syrup)
1/2 tsp red pepper flakes
Extra virgin olive oil
Strained (creamy)Yogurt, seasoned wit salt
Mix all the salad ingredients. Place on a serving dish with strained yogurt by the side. Drizzle extra virgin olive oil all over and serve with toasted pide slices.
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak 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.