Categories: Dip

Ingredients

• 3 eggplants
• 2 onions
• 2 cloves garlic
• 1/2 cup oil
• 4 tomatoes
• 2 tbsp pomegranate paste or 1/2 cup sour grape juice
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp angelica powder
• 1/2 cup fresh mint or 2 tsp dried mint

Directions

1. Bake aubergines at 180C 1 hour.

2. Peel and chop.

3. Fry onions and garlic. Add tomatoes, pomegranate. Cook for 10 mins.

4. Add the rest.

5. Simmer for 35 mins.

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