2 Medium size eggplants divided to half
2 tablespoons olive oil
A pinch of black pepper and salt
2 tablespoons 100% Whole sesame “Baracke” tahini
1 tablespoon freshly squeezed lemon juice
1.Slite half eggplant to stripes or cut to dices and place over oven grid.
2.Spread olive oil and black pepper on eggplants.
3.Bake in oven until browning.
4.In a bowl- mix tahini, salt and lemon juice with water to a smooth texture.
5.Place baked eggplants in a serving plate, spread tahini sauce on top.