# Make some small holes in eggplant
s by knifepoint.
# Place them into the oven which is preheated to 374 F. Bake them for about 25-30 minutes.
# Then make a cut in the middle of the eggplant
lengthwise. Remove the inner side of it by a spoon. Pour lemon
juice on it to prevent it darkens.
# Transfer those removed parts of the eggplant
s into a mixing bowl. Add mashed garlic
and chopped parsley on it.
# Whisk the mixture of sesame oil, lemon
oil, salt and flaked red pepper
in another bowl.
# Pour this mixture onto the eggplant
mixture. Mix it until turns into homogenous.
# Transfer the salad into a service plate, firm its shape and serve.