Ingredients

• 2 - 3 round eggplants
• Olive oil for frying
• Sprig of parsley
• 100 ml lukewarm water
• 40 ml lemon juice
• 70 ml sesame paste
• Salt
• Pepper (red)

Instructions

• Cut the stems from the eggplants and cut them in thin slices.
• Rinse them, salt them and let them stand for 30 minutes. Then rinse them again and drain them.
• Fry them until golden on both sides and then remove them from frying pan and drain them on an absorbing kitchen paper.
• Prepare the sauce by mixing water with lemon and sesame paste.
• Mix well until the sauce becomes smooth in texture.
• Place eggplants in a platter and pour sauce over them.
• Sprinkle chopped parsley over the eggplants, season with pepper and serve.