• Aubergine - medium size 2 pieces
• Onion - 1/2
• Pepper - 1/4
• Garlic - 1 clove
• Molasses from a pomegranate - 1 soup spoon
• Lemon juice - 2 soup spoons
• Tahini - sesame oil - 2 soup spoons
• Parsley leaves - 10g

We prick the eggplant with a skewer and put it in an oven as a whole and bake for 45 minutes at the temperature of 200C. After baking, we let it cool down and peel it. We finely chop onion, pepper, parsley leaves and aubergine and mix it together with other ingredients and put it into a fridge for 2 hours. We serve it in a bowl, decorated with parsley leaves and sprinkle it with pomegranate molasses or olive oil. It tastes deliciously with fresh Arabic bread.