فتة البقلة مع الباذنجان

"Start by rubbing the onion slices with sumac, salt, pepper, and olive oil. Add the fresh purslane leaves and mix the ingredients.

"Add the tomatoes, pomegranate, and walnuts, while reserving a little for garnish, then prepare the tahini sauce by thoroughly mixing yogurt, tahini, lemon, salt, and garlic. Finally, place the purslane mixture in the serving dish and arrange the fried bread around it to keep it crispy for as long as possible.

Add the eggplant pieces and distribute the tahini sauce. Garnish the top with pomegranate seeds, walnuts, and tomato slices. Drizzle with pomegranate molasses and serve immediately. Enjoy!