Roasted eggplant and ezme salad recipe

Ingredients

• 1 large eggplant (about 500gm), halved lengthways
• 1 tsp cornflour
• 1 garlic clove, crushed
• 2 tbsp extra-virgin olive oil
• Charred flatbread, to serve
• Ezme salad
• 1 golden shallot, finely chopped
• 1 large vine-ripened tomato, deseeded, finely chopped
• 1 small red capsicum, seeds and membrane removed, finely chopped
• ¼ cup (loosely packed) flat leaf parsley, finely chopped
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp extra-virgin olive oil
• 1 tsp Aleppo pepper, plus extra for sprinkling