1 purple onion
1 tbsp. tahini
1 fresh lemon
1/2 Bundle parsley
slice the eggplant in the middle, on it’s longer side (see in the photo), and with a fork gently scratch the top to make lines. Pour 1 teaspoon of extra virgin olive oil. Add just a hint of salt & pepper, and put it in the oven for 30-40 minutes in a 200 ° C.
You can see that the eggplant is ready if it became a soft. Take it out of the oven, and sprinkle on top, chopped onion, chopped tomato & parsley. You can add some taste by squeezing fresh lemon and tahini on top.