Prep time: 5 minutes 

Cooking time: 12 minutes  

Serves: 4 

Ingredients:

• 6 Baby Eggplant  
• 200g Tahini Dip (Neri) 
• ½ tbsp Ground Cumin  
• ¼ Bunch Parsley  
• Salt
• Pepper 
• Olive Oil  

Method:

1. Begin by cutting the eggplants into diagonal slices about 1cm thick.

2. Heat a large frying pan over high heat and generously drizzle it with olive oil.

3. Once the pan is hot, carefully place the eggplant slices in the pan, ensuring not to overcrowd it. Sear each side for 2-3 minutes or until they turn a golden brown and become soft.

4. Season the eggplant slices with salt, pepper, and a sprinkle of ground cumin.

5. Remove the seared eggplant slices from the pan and place them on a plate lined with absorbent kitchen paper. Repeat this process with the remaining eggplant slices, adding more olive oil if necessary.

6. While the eggplant slices are resting, finely chop some fresh parsley and set it aside.

7. To serve, spread a generous layer of Tahini dip on a plate and arrange the seared eggplant slices on top.

8. Sprinkle the dish with the chopped parsley and serve it warm.

Tips:

• Pair this delicious dish with flatbread on the side for a satisfying meal.
• For a heartier meal, consider adding sautéed zucchini and red capsicums to the eggplant.
• Use it as a side dish to complement slow-cooked meats or roasted vegetables.