|Lemon juice||40 Milliliter (1 1/2 Tablespoons)|
|Tahini||120 Milliliter (1/2 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Parsley||120 Milliliter, chopped (1/2 Cup)|
|Salt||1 Teaspoon (5 Milliliters)|
|Scallions||60 Milliliter, minced (1/4 Cup)|
|Olive oil||15 Milliliter (1 Tablespoon)|
To prepare the eggplant, cut the stems off, prick the skin all over, place on a well-oiled baking sheet and bake at 325°F (165°C) for an hour or until eggplants are wrinkled and soft.
After the eggplants have cooled down, scoop out the insides and mash them with all the other ingredients except for the olive oil.
Chill this mixture then drizzle the oil over the top.