# Make some small holes in
eggplants 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
eggplants into a mixing bowl. Add mashed
garlic and chopped parsley on it.
# Whisk the mixture of sesame oil,
lemon juice,
olive 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.
