Char the eggplant over a naked flame on a gas top for about 3-5 minutes on each side. Do this until the entire skin is blackened. See the Notes below for the oven method.
As soon as the eggplants are charred, place them in a bowl and cover it with a plate (or place them in a large jar and close the lid). Allow them to steam for about 10 minutes. This will make them really easy to peel. And they will get a distinct smoky flavor from this process.While they are steaming, prepare the rest of the salad elements.
In a small bowl, combine the lemon juice, olive oil, salt, and sumac. Mince the garlic or grate/press it directly into the bowl. Whisk well to blend all ingredients together.
Chop the tomatoes, green onions, and parsley. I like to keep the mint leaves whole but feel free to chop them too.
After steaming the eggplant, peel the skin, then roughly chop them into chunks and place them in a large bowl.
Add the rest of the chopped ingredients to the bowl and toss until well combined. Pour the dressing over the salad and mix again.
Serve it with pita bread to complete the meal.
Notes
How to cook eggplants in the oven? For a similar effect to the flame, pierce the flesh of the eggplant with a knife/fork a few times and use the oven broiler (grill) on the highest setting. Place the eggplant as close to the grill as possible, grill them for about 10-20 minutes, turning halfway through. This method will take longer than the open flame and the eggplants are ready when the skin is blistered and a knife slides through them with little resistance.You can also roast them in the oven. Pierce the eggplant, place it on a baking sheet, and then bake it in the oven for about 30-40 minutes at 200ºC/400ºF. To get the smoky flavor, finish it off by grilling/broiling it for a further 5-10 minutes, until the skin is charred.Check the blog post for more tips and serving suggestions!