Baked Eggplant with Tomato Ezme and Native Garnishes

Ingredients

• 2 eggplants
• 1 tablespoon soy sauce (or tamari if gluten-free)
• 1 teaspoon brown sugar
• 1/2 cup water
• 1 tablespoon tahini
• Extra virgin olive oil
• Salt
• [Tomato ezme:]
• 3 large tomatoes, firm and fresh, diced
• 4 spring onions, finely chopped
• 1/2 cup fresh coriander, finely chopped
• 1 red chilli, deseeded, finely chopped
• 1/2 lemon, juice and zest
• 1 teaspoon pomegranate molasses
• 2 tablespoons olive oil, extra virgin
• pepper
• [Native Australian garnishes:]
• Muntries, a spoonful for each (little white berries)
• Desert limes, 2-3 for each (pleasantly sharp tasting tiny fruit)
• Baby pigface, a few sprigs (a native succulent)