Cook the eggplant over a direct flame or under a grill till dark on the outside and cooked inside.
Place in water and peel off the skin.
Chop fine or blend in a blender.
Mix in the garlic, salt, lemon juice, onion, tomato, pepper, half each of the parsley, til and oil.
Transfer to a serving dish, garnish with the rest of the parsley, til and oil.
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Key Ingredients: Eggplant, Garlic, Lemon Juice, Onion, Tomatoes, Black Pepper, Parsley, Coriander Leaves, Sesame Seeds, Olive Oil