Rummaneyye is a traditional dish made with a combination of lentils, eggplants, olive oil, garlic, flour, pomegranate juice, cumin, and coriander. The lentils, eggplant cubes, salt, pepper, and cumin are cooked until tender. The garlic, coriander, and flour are fried in olive oil, and the two are then combined with the addition of pomegranate juice.

The mixture is served in deep plates, then seasoned with olive oil and red chili pepper and garnished with pomegranate grains and chopped parsley. The dish can be served hot or cold, ideally with homemade pita bread on the side.