Roasted Eggplant and Pepper Dip with Black ‘Bugs’ | Canadian Goodness

Ingredients

• 1 large eggplant (1-1/2 lbs/750 g)
• pricked all over with a fork
• 1 sweet orange pepper
• 1 quartered onion
• 4 large cloves garlic
• 2 tbsp (30 mL) olive oil
• 1 1/2 tsp (7 mL) cumin seeds
• 1 1/2 tsp (7 mL) coriander seeds
• 1 1/2 tsp (7 mL) nigella black sesame or poppy seeds
• divided
• 1 1/2 tsp (7 mL) salt
• 2 tbsp (30 mL) freshly squeezed lemon juice
• 1 cup (250 mL) thick plain yogurt (Greek or thick Balkan style)
• 1 1/2 tsp (7 mL) pomegranate molasses
• Flatbread
• toasted pita or sliced naan to serve