Char eggplants directly over the fire of a gas burner for 10 minutes, rotating every 3 minutes.

Place eggplants in bowl and cover with plastic wrap. Allow to rest for 1 hour.

Peel charred skin off eggplants and discard with the tops. Reserve all liquid.

Sauté garlic and shallot in olive oil until translucent and add cumin. Remove from heat and add to eggplant.

  Add lemon and rose water to the eggplant mixture and smash and mix everything with a fork.

  Lay eggplant mixture out in a thin layer on a plate and add parsley, pistachio, and rose to garnish.

  Serve with charred laffa and tahina, if desired.