Mediterranean Baked Eggplant
Preheat oven to 220°C (approximately 430°F). Rinse and pat dry eggplant, then place on a parchment paper-lined baking sheet. Bake for about 40-50 minutes, or until soft inside.
Peel garlic and chop finely. Coarsely chop parsley. Rinse and quarter the tomatoes, remove the stems and cut into cubes.
Cut the eggplant in half lengthwise, scrape out the insides and chop.
Stir in the garlic, oil, tahini and lemon juice with the eggplant, then fold in tomatoes. Season with salt. Arrange on plates and sprinkle with parsley.
Serve with flatbread, as desired.