Eggplant in the oven


1 eggplant

1 tomato

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.

Eggplant with Tahini