Preparation Time 20 minutes
Cooking Time 15 minutes
Standing/Marinating 10 minutes
Serves 0 portions
1 large aubergine salt, to taste
1/4 cup tahini, plus more as needed 1 Tbsp extra virgin olive oil
3 cloves garlic, minced 1 Tbsp fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice, plus more as need 1/4 cup brine-cured black olives, such as Kalamata
1 pinch ground cumin


  2. Preheat an oven to 190°C.
  7. Place the eggplant flesh in a bowl.
  13. Place the olives around the sides.
  14. Serve at room temperature.