1-First, roast the aubergines and red peppers over a stovetop flame until their skin blisters and the flesh softens. This gives the salad its signature smoky taste, but if you don’t have a flame, oven roasting at high heat works well too. Once done, place them in a bowl covered with cling film to steam for about 20 minutes.

2-Next, peel and chop the vegetables carefully. This step ensures the textures blend nicely in the salad. Then, make the dressing by whisking together 80 ml extra virgin olive oil, 2 cloves of crushed garlic, 2 teaspoons lemon juice, 1 teaspoon sumac, and 3 tablespoons pomegranate molasses, along with most of the pomegranate seeds.

3-Now, combine the chopped aubergines, peppers, 3 large chopped tomatoes, and most of the bunch of chopped parsley in a bowl. Drizzle the dressing over the top and toss everything well for even flavor distribution. Serve it up topped with the remaining parsley, pomegranate seeds, and optional feta for a creamy finish.