This delightful, easy-to-make mezze is my go-to whenever I need a snack or an additional ingredient for sandwiches or as a side. The combination of different herbs, fresh tomato, swimming in sumac with all its glory will make you eat the whole tray in one sitting.

Ingredients:

• 2 eggplants, roasted
• ½ cup olive oil
• 1 large tomato or 3 medium tomatoes, diced into small cubes
• ¼ cup dill
• ½ cup parsley
• ¼ cup cilantro
• 2 scallions
• 1 lemon
• 1 lime
• 1 tablespoon sumac
• 1 jalapeno, finely chopped
• 1 garlic clove, minced
• 1 ½ teaspoons salt (1 for roasting eggplants, ½ for the dressing)

Instructions:

1. Preheat the oven to 380°F.
2. Cut the eggplants with skin on, lengthwise into one-inch thick slices, and then cross into two-inch lengths. Divide the olive oil into two and use the first half on the eggplants with a generous amount of salt. Bake until golden brown.
3. In a bowl, mix all the ingredients.
4. Transfer the roasted eggplants onto a platter and pour over the dressing.