Baked Eggplant With Tangy Tahini Sauce - Rouba Shahin Middle Eastern Cooking

Ingredients

• 4 small eggplants cut in ½ lengthways
• olive oil
• salt to season
• 2 tablespoons pine nuts
• a handful of parsley leaves
• pomegranate to garnish (optional)
• 2 garlic cloves crushed
• ½ cup tahini hulled
• ½ cup cold water (it may be less or more – see notes)
• 3-4 tablespoons of lemon juice