Roasted Eggplant and Pepper Dip with Black 'Bugs'

Ingredients

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