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)

METHOD

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.