1Rinse lentils. Add rinsed lentils to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

2Add water and bring to a boil. Stir once. Reduce heat to very low, close the lid and let simmer for 45 minutes - or until lentils are soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff them up with a fork or a spatula. Set aside.

3In the meantime, preheat the oven to 200°C (400°F) Fan. Cut the eggplants lengthwise. Place on top of a baking tray lined with baking paper. Cut a bit off the bottom of each half to allow it to rest flat on the tray and score each with a knife. Lightly coat or spray them with olive oil.

4Roast in the middle of the oven for 15 minutes. Flip them over and roast for another 10 minutes.

5Make the dressing. Add tahini, water, vinegar and salt to a jar or a cup.

6Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

7Add roasted eggplant to plates.

8Top with cooked lentils.

9Drizzle with the dressing. Garnish with fresh parsley and sprinkle with freshly ground black pepper.