Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.
Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes.
Remove the eggplants from the pan. Scoop out the flesh with a spoon.
Mince the eggplant flesh roughly, and immediately add the lemon juice.
Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
Dish it up and serve.
Enjoy it with some tortillas.
When I had this dish at a restaurant, it was served with a scoop of yogurt.
Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant.
Story Behind this Recipe
I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.
You can also grill the eggplant in an oven (bake for 1 hour after making cuts). I used an American eggplant, but you can also use the slim and long type. Try serving this dish with hummus (chickpea paste - Recipe ID: 593749) and tortillas (Recipe ID: 551500).