Ingredients

2 medium size eggplants
1/2 cup pure tachina (tahina)
1 bunch finely chopped parsley
2-3 cloves chopped garlic
juice from 1 lemon or more to taste
Olive oil, sea salt
Silan or pomegranate concentrate
Pine nuts

Directions

1. Burn eggplants over flame till soft and charred.
2. Cut off burnt part and open on plate
3. Dribble tachina, lemon juice and a bit of olive oil over eggplant.
4. Sprinkle chopped garlic and chopped parsley and a bit of sea salt over everything.
5. Garnish with pomegranate concentrate or silan and/or pine nuts.

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