Preheat the oven to 375 degrees Fahrenheit
In a bowl, add the eggplants cut into small cubes, 2 tablespoons of olive oil, salt, black pepper, cumin, corriander and sumac. Toss the eggplants with your hands to ensure they are all well coated in the oil and spices. Place the eggplants on a baking sheet and place it in the oven to bake for 25-30 minutes or until the eggplant is soft and golden. During the baking process, stir the eggplants a few times to make sure it cooks evenly.
While the eggplant bakes, make the dressing. In a mason jar, add the olive oil, lemon juice, pomegranate molasses, salt, black pepper and red onion. Taste the dressing and addtional seasoning to your liking.
Once the eggplant has cooked, pour into a bowl and add the tomatoes, jalapeños, parsley, olives and dressing and mix well. Taste the salad and addtional seasoning to your liking.
Top it off with toasted pine nuts or walnuts and enjoy!
