A labour-intensive classic of Turkish meze tables, this salad is made by charring aubergine and red peppers separately, peeling them, then folding them together with tahini and pomegranate molasses. The smoky aroma is balanced by the richness of the tahini.
Char the aubergine and red peppers separately over an open flame or on a grill, turning them for 25 minutes until the skins are fully blackened and the insides have softened.
Peel the charred vegetables and remove the seeds, then leave them in a colander for 10 minutes to drain the excess liquid.
Roughly chop the drained aubergine and peppers; mix with the tahini, pomegranate molasses, garlic, lemon juice, olive oil and salt.
Important: keep turning the aubergine while charring it until the inside is fully soft, or the raw centre leaves a bitter taste. Allergens: contains sesame (tahini).
If you don't have an open flame for charring, you can get a similar result under the oven's grill setting, turning the vegetables often; it just takes a little longer.
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