Roasted eggplant and ezme salad

Ingredients

• 2 large eggplants, halved lengthways
• 2 tsp cornflour
• 2 garlic clove, crushed
• 1 tbsp za'atar
• 3 tbsp extra-virgin olive oil
• 2 shallots, finely chopped
• 2 large tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 red pepper, finely chopped
• 1 red chili, finely chopped
• ½ cup parsley, finely chopped
• 1 tbso finely chopped mint
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1 ½ tsp Aleppo pepper
• Charred flatbread