Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Cut the eggplant lengthwise, then score with a knife. Drizzle with two teaspoons olive oil, then sprinkle with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Place face down on a baking sheet.

Combine shallot, tomatoes, garlic, two tablespoons olive oil, 1/2 teaspoon oregano, 1/2 teaspoon salt, and remaining garlic powder and pepper in a bowl. Toss to combine. Pour mixture onto the baking sheet, arranging it in a single layer.

Roast for 25–30 minutes, shaking the pan halfway through. When finished, the

tomatoes should be slightly charred and the garlic and eggplant should be easily

pierced with a fork.

Allow to cool for 10 minutes.

Squeeze the eggplant flesh into a bowl. Combine with the rest of the vegetables

by mashing and mixing all the vegetables with a fork. Add the mayonnaise, cilantro or parsley, lemon juice and zest, 1/2 teaspoon oregano, and 1/2 teaspoon salt and mix to combine.

Before serving, drizzle with silan and sprinkle with pistachios, herbs, and zest.