- Step 1
Sprinkle eggplant with salt and set aside for 10 mins. Rinse well. Place in a steamer set over simmering water and steam for 10 mins until tender. Set aside.
- Step 2
Heat oil in a frying pan on medium. Saute onion, capsicum, garlic, chilli, cumin and paprika for 4-5 mins until onion is tender. Add mushroom and eggplant and saute for a further 8-10 mins.
- Step 3
Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with dill and season to taste. Sprinkle with parsley and serve with rice or quinoa and steamed spinach.