✨ Roasted Eggplant Mezze Duo ✨ Smoky, tangy, and creamy — this roasted eggplant dip is served two ways, a classic starter in Arab & Middle Eastern cuisines. Perfect with warm pita or any bread of your choice 🫓 ⸻ 📝 Ingredients • 2 eggplants, halved & scored with knife • 2 green chilies • 1 red pepper • 6–8 garlic cloves, peeled • Olive oil, for drizzling • Salt & black pepper, to taste • Juice of 1 lemon • Fresh coriander (cilantro), chopped • 3–4 tbsp Greek yogurt • 2 tbsp tahini • 1–2 tsp sumac • 2–3 tbsp pomegranate molasses • Olive oil (extra, for finishing) ⸻ 👩‍🍳 Instructions 1. Place eggplants, chilies, red pepper, and garlic in a baking tray. Drizzle generously with olive oil, season with salt and pepper. 2. Roast at 190°C / 375°F for 25–30 minutes, until the eggplants are soft and the skins are charred. 3. Scoop out the eggplant flesh, peel the chilies, and mash the garlic. Chop everything together into a chunky paste. 4. Add fresh coriander and a squee...