Roast the eggplants. Either in the oven at 200C/400F for 30 minutes, after soaking the eggplants with a fork and laying it on a baking tray. Bake until charred outside and soft inside.

You can also roast it on an open flame for a smoky taste, which is traditional, simply put each eggplant on the open flame, turning it often until charred all all sides, about 5 minutes on each side, and soft inside.

Give the eggplants 5 or 10 minutes to cool down, then scoop out the flesh.

Using a sharp knife, chop the pulp as finely as you can. You can also use a blender. Beat the garlic cloves in a pestle and mortar with salt and a pinch lemon juice.

Transfer the eggplant to a bowl and add tahini, lemon juice, then garlic paste, cumin, and salt. Mix to combine

Transfer to your serving bowl, drizzle with some extra virgin olive oil, pomegranate seeds or pine nuts, parsley, and sumac.