Ingredients 1 eggplant, quartered and sliced into 1 cm pieces
1 tbsp lemon juice
1 tbsp tahini
2 tsp chilli flakes (or to taste)
Preheat oven to 180C.
In a small bowl, mix together the lemon juice tahini and chilli flakes and until a consistent paste is formed.
Scatter the eggplant pieces over a lined baking tray, and drizzle generously with olive oil.
Place the chopped eggplant in the oven, and cook some about an hour (depending on your oven's power), checking at 30 minutes or so to turn over. The eggplant is cooked when becomes browned and soft in the middle.