Ingredients:
For the eggplant:
– 1 whole eggplant
– 1 tbsp of oil
– Salt and black pepper to taste
For the sauce:
– 1 tbsp of tahini sauce
– 2 tbsp of water
– 1 tbsp of oil
– 2 tbsp of lemon juice
– ½ tsp of dark lime salt (blend 1 lime until fine and mix with ½ tbsp of sea salt)
– A pinch of black pepper
– 1 tsp of garlic powder
Top with:
– Fresh parsley
– Chili flakes
Instructions:
Poke holes through the eggplant, drizzle with oil, season with salt and black pepper. Cook in a hot oven, set to 180C, for about 30 minutes. Meanwhile, mix the sauce ingredients and set aside. When the eggplant is ready, serve and top with the sauce.
