Prick around <quantity>1</quantity> entire eggplant with a fork

Cook eggplant on stove. Turn until charred on all sides. Let rest until just cool enough to handle

In the meantime dice <quantity>1</quantity> cucumber into <quantity>1<unit>cm</unit></quantity> pieces

Remove the top, seeds and ribs of <quantity>1</quantity> red bell pepper. Dice into <quantity>1<unit>cm</unit></quantity> pieces

Dice <quantity>2</quantity> tomatoes into <quantity>1½<unit>cm</unit></quantity> pieces

Slice <quantity>1</quantity> scallion into <quantity>½<unit>cm</unit></quantity> thin rounds

Cut a cheek from <quantity>1</quantity> onion and dice it into <quantity>½<unit>cm</unit></quantity> pieces

Finely chop <quantity>½<unit>bunch</unit></quantity> of flat leaf parsley

Remove the top of the roasted eggplant and discard

Cut the roasted eggplant in half

Remove the flesh of the eggplant from charred skins. Discard the skins

Rough chop the flesh of the eggplant. Use a knife to smooth eggplant nearly to a paste. The roasted eggplant is ready

Transfer all prepared ingredients into a bowl

Season with salt to taste

Season with <quantity>2<unit>tsp</unit></quantity> of sumac

Season with <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil

Mix ingredients to incorporate all seasonings

Transfer to a serving platter

The eggplant is ready to serve! It pairs just as well with a main course of barbecued meat or fish as it does with a crusty piece of grilled bread!