Step 1

Roast the eggplant by placing it directly over the flame on your stove top. Roast it for about 15 minutes by turning it from side to side until the skin is burnt and the pulp is soft and tender.

Step 2

Once the eggplant is roasted, peel off the skin then mash it using a fork or a potato masher.

Step 3

Add tomato, onion, garlic, parsley, lemon juice, olive oil, salt and give it a good mix. You can add pomegranate molasses if you wish.

Step 4

To serve, drizzle with a little bit of olive oil, and garnish with Sumac and parsley or mint leaves. Serve warm or cold with pita or taboun bread.