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1: Coat the big brinjal in oil and roast them over an open flame until charred. Rest them for 5 minutes or until cool enough to handle.

2: Peel the charred skins off completely.

3: Using a knife, mash the brinjals by finely mincing.

4: Transfer the egg plant to a bowl, mix the salt, lemon juice and olive oil.

5: Add the chopped vegetables and herbs and mix well.

6: Finally add and mix the pomegranate seeds.

7: Garnish with mint sprigs, pomegranate seeds and olive oil.

8: Cut the cooked pita bread into smaller pieces in the shape of your choice.

9: Deep fry in hot oil for about 30 secs until golden brown and drain from the oil.

10: Cool completely and serve with the dips of your choice.

11: Store them airtight for up to 5 days.