1Cut the eggplants lengthwise. Score each with a knife.

2Add 120 ml ~ ½ cup of water to a large frying pan. Place sliced eggplant into the pan in a single layer. Set heat to high and bring to a boil. Cook for 10 minutes or until all of the water has evaporated. Alternatively, drain the water.

3Lightly drizzle or spray with olive oil and fry for another 2-3 minutes on each side.

4Make the dressing. Add tahini, water, vinegar and salt to a jar or a cup.

5Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

6Rinse and drain cooked lentils. Add to a small frying pan or a saucepan. Add garlic powder, onion powder and salt.

7Mix and stir-fry for 2-3 minutes or until piping hot.

8Add cooked eggplant slices to plates.

9Top with lentils.

10Drizzle with the dressing.

11Garnish with fresh parsley and sprinkle with ground black pepper for taste.