1 medium eggplant
3 Tbsp lemon juice
2 Tbsp tahini
1 clove garlic
freshly chopped parsley to garnish
Prick the eggplant all over with a fork then place under a moderate grill, turning frequently until the skin is slightly charred. Allow to cool.
Cut in half lengthways and scrape out the softened flesh with a spoon.
Chop the flesh finely, put in a bowl and mix with the lemon juice, tahini, garlic and salt. Garnish with the parsley and serve.