An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Grill the whole aubergines directly over the flame until the skins blacken and the flesh collapses.
Peel the aubergines and roughly chop the smoky flesh.
Warm the pita breads and cut them open.
Stuff with the aubergine, tomato, and parsley.
Mix the tahini with the garlic, lemon juice, and salt; drizzle over and serve.