1-First, pierce the eggplants with a fork to let steam escape and prevent bursting. Char them directly on a gas stove burner over medium-high heat for about 20 minutes, turning every 5 minutes until the skin is charred and the flesh softens. At the same time, char the red and green bell peppers for around 15 minutes, turning occasionally for even cooking.

2-Once done, place the charred vegetables in a bowl, cover it, and let them cool for 15 minutes. This step makes peeling easier and allows the flavors to develop. Then, peel the eggplants and peppers, and finely chop them to create a smooth base.

3-Next, in a large bowl, combine the chopped eggplants and peppers with the finely diced yellow onion, tomato, minced garlic, and chopped parsley. Add 2 tablespoons of the extra virgin olive oil, the 2 teaspoons of sumac, juice from 1 lemon, and 1 teaspoon of salt, then stir everything well to mix the flavors.

4-Finally, transfer the mixture to a serving plate, drizzle with the remaining olive oil, and serve it at room temperature or chilled. The whole process takes just 30 to 35 minutes, making it perfect for weekend grill masters or travelers looking for quick meals. If you’re new to grilling veggies, our grilled vegetables guide can help you master the technique.