Step 1

Preheat oven to 425°F.

Step 2

Cut the eggplants in half. Brush all over with olive oil and place flat side down on a foil or parchment paper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes, or until the eggplant is very soft and cooked through. (see note 1 for open flame instructions)

Step 3

Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.

Step 4

Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, tahini, lemon juice, parsley, red chili flakes, chopped cherry tomatoes, scallions, salt and pepper. Combine until well mixed.

Step 5

Top with toasted pine nuts and sprinkle a little sumac all over. Drizzle it with more extra virgin olive oil, and serve.