Middle Eastern style mash featuring tangy sumac and toasted nuts for texture.
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prick the eggplants several times with a fork and place them on the baking sheet; roast for 40-45 minutes until the skin is charred and the flesh is very soft.
Remove eggplants from the oven, let them cool slightly, then slice open and scoop the soft flesh into a colander to drain excess liquid for 10 minutes.
While the eggplant drains, toast the pine nuts in a small dry skillet over medium heat until golden brown and fragrant, then set aside.
In a large bowl, mash the eggplant flesh with a fork until it reaches a chunky consistency, then stir in the minced garlic, lemon juice, and tahini.
Slowly drizzle in the olive oil while stirring, then fold in the sumac, salt, and half of the chopped parsley.
Transfer the mixture to a serving plate, creating a shallow well in the center with the back of a spoon.
Garnish with the toasted pine nuts, remaining parsley, and an extra sprinkle of sumac or a drizzle of pomegranate molasses if desired.
