Ingredients for 1 servings:
1. 3 medium eggplants
2. 3 tablespoons olive oil
3. 1 1/2 cups onions, chopped
4. 3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic)
5. 1 leek, finely chopped
6. 1/2 teaspoon sugar
7. 1 teaspoon sea salt or 1 teaspoon sea salt, to taste
8. 1/4 teaspoon ground coriander
9. 1/4 teaspoon ground cumin
10. 1/8 teaspoon cayenne pepper
11. 3 tablespoons fresh parsley, chopped
12. 2 tablespoons lemon juice
13. 2 tablespoons tahini
Directions:
1. Poke several holes randomly in each eggplant; place the eggplants on a foil-lined baking tray and bake in a 230°C/450°F/7-8 gas markfor about 45 minutes or until softened; let stand for about 10 minutes until it is cool enough to handle; cut the eggplants lengthwise, discard the seeds, scoop out the flesh and place in a food processor; discard the shells; pulse with the on/off motion until the eggplant flesh is finely chopped then transfer it to a medium-sized bowl.
2. Heat the olive oil in a large – preferably non-stick pan – over a medium heat; add the onion, garlic and leek; cook for 10-15 minutes, adding sugar about halfway through the cooking time, stirring often until the contents of the pan are caramelised; reduce the heat to medium-low.
3. Add the next 4 ingredients – salt, coriander, cumin and pepper – heat and stir for about 15 minutes until fragrant; add to eggplant; stir well until all the ingredients are well-combined.
4. Add the remaining 3 ingredients – parsley, lemon juice and tahini – and stir well until all the ingredients are well-combined.
5. Chill, covered, for 1 hour to allow the flavours to blend.
Enjoy your meal!