Justine's Eggplant And Tahini Bake

Slice at least one large eggplant. Pargrill the slices.

Mix tahini with a fair bit of lemon juice and all the garlic in the world.

Layer:

• the sliced eggplant
• the tahini mixture
• some tomato purée
• (Jason adds: and maybe a bit of olive oil)

Cover with foil and bake at around 180 C until done.

Optionally top with chives (?).

By Justine McGill.