فتوش الباذنجان

Place the yogurt, tahini, lemon juice, garlic, and salt in a bowl.

Mix the ingredients well using a whisk until you get a smooth white sauce.

Wash the eggplants and cut them into cubes or slices.

Fry the eggplants in hot oil until golden, then drain them from the excess oil.

In a large bowl, place the purslane.

Add the chopped cucumbers and tomatoes.

Add the chopped green onions and sliced radishes.

Add the chopped parsley and mint.

Sprinkle a little salt and olive oil over the vegetables.

Toss the vegetables well until combined.

Add the fried eggplant over the salad.

Garnish the salad with fried bread.

Pour the prepared white sauce over the salad.

Sprinkle sumac and pomegranate molasses on top for garnish.