1Add 240 ml ~ 1 cup of water to a large frying pan. Cut the eggplants lengthwise and place 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.

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

3Make the dressing. Add tahini, water, vinegar and salt to a jar or a cup.

4Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

5Rinse and drain cooked lentils. Add to a small frying pan or a saucepan. Add garlic powder, onion powder and salt.

6Mix and stir-fry for 2-3 minutes or until piping hot. Lightly mash using a spoon and set aside.

7Add cooked eggplant slices to plates.

8Top with lentils.

9Drizzle with the dressing.

10Garnish with fresh parsley and sprinkle with ground black pepper for taste.