Ingredients:

• 2 large eggplants
• 1/4 cup – tahini sauce (sesame seed paste)
• 2 Cloves garlic, crushed
• Juice of 2 Lemons
• 1 tbsp – Olive oil
• 1 tbsp – parsley, chopped
• Salt and black pepper to taste

Method:

1. Pre-heat oven to 180 deg C.
2. Place the eggplants on a tray in the centre of the oven for about 45 mins. or until the skin is black and the flesh is soft. Remove the skin.
3. Put the flesh into a large bowl and mash to a coarse pulp.
4. Add the garlic, salt, pepper, lemon juice, tahini and oil, and continue to mash.
5. Adjust seasoning and stir in half the parsley.
6. Serve in a shallow dish.
7. Garnish with parsley, black olives or chopped tomatoes.