Ingredients
2-1/4 pounds brown round eggplant (aubergine)
1 tablespoon lemon juice
1-2 cups tahina sauce
1 tablespoon oil
1 tablespoon finely chopped parsley

Directions
Always bake eggplants, or bitingan rumi, in their skins. They are sometimes baked in a hot oven, but more commonly roasted on a tin on top of the stove. Turn them when they become tender on one side and the juice starts oozing out.

Bake or roast the eggplants for 90-120 minutes, or until they are soft, and immerse immediately in cold water with lemon juice to preserve their color. When cold, peel, drain their juice, and mash the pulp until paste-like. Add tahina sauce and mix thoroughly. Sprinkle top with oil and add chopped parsley.

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