تغميسة الباذنجان

Heat the olive oil in a skillet.

Add the eggplant and sauté until golden brown.

Add the minced garlic and stir briefly with the eggplant.

Add the chopped tomato, then the hot pepper if desired.

Let the mixture simmer together for 5 minutes over medium heat.

Season with salt and black pepper to taste.

Add the pomegranate molasses and stir quickly.

Add the tahini and lemon juice, mixing well.

Add the chopped parsley and stir briefly until all ingredients are combined.

Serve the dip warm or at room temperature with bread or as part of appetizers.