Eggplant Salad with Pomegranate Paste

(Nar Eksili Patlican Salatasi - Hatay - Mediterranean Region)

1 large eggplant, roasted
1/2 cubanelle pepper, chopped
1 tomato, diced
1 tbsp red pepper paste
1 tbsp tomato paste
Parsley, chopped
2 tbsp pomegranate paste (or pomegranate syrup)
1/2 tsp red pepper flakes
Salt
Pepper
Extra virgin olive oil

Strained (creamy)Yogurt, seasoned wit salt

Mix all the salad ingredients. Place on a serving dish with strained yogurt by the side. Drizzle extra virgin olive oil all over and serve with toasted pide slices.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.