Turn the oven on to 180C
Slice the eggplants lengthways into 1/2 cm slices
Place them on an oven tray, drip the oil over top and sprinkle with the salt and chopped garlic
Bake in the oven for 15 to 25 minutes, until soft and a little brown and crusty on top
In the meantime, make the sauce.
In a frypan, add the 1 tsp oil or butter, the chopped red onion, garlic and the parsley and fry for three to four minutes on low heat (stirring occasionally). The onions should be soft and golden
Pour the milk into the blender and, while running it on high speed, slowly add the coconut oil (adding the oil slowly helps the sauce thicken, so take your time)
Add the onion/garlic/parsley mix to the blender, plus the tahini, the cumin seeds, the agave and the salt.
Run the blender again for a minute until the sauce is completely smooth.
Taste and adjust the seasoning if needed.
Place in a serving bowl in the fridge (where it will thicken further) until the eggplants are ready to serve.
Garnish with lots of fresh parsley
