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Slice at least one large eggplant. Pargrill the slices.

Mix tahini with a fair bit of lemon juice and all the garlic in the world.


  • the sliced eggplant
  • the tahini mixture
  • some tomato purée
  • (Jason adds: and maybe a bit of olive oil)

Cover with foil and bake at around 180 C until done.

Optionally top with chives (?).

By Justine McGill.