Turkish-Style Eggplant with Tahini Draft

How I make it

1. Roast the eggplant, tomato, hot pepper and onion in a 400°F (200°C) oven or over an open flame.

2. Make the salsa: mix the tomato, onion, cilantro, parsley and garlic into a salad.

3. Season the meat with salt, pepper, ras el hanout and the pine nuts.

4. Sauté everything in a skillet until the meat browns and starts to crumble.

5. Put the raw tahini in a bowl, add water as needed and a little salt and lemon juice, and mix well to the texture you want.

6. Split the eggplant open and spoon the meat into the center. Top with the salsa, sprinkle with about 10 drops of lemon juice and pour the tahini over.