Set the oven on broil. Brush the aluminium foil with one tablespoon oil and lay the Aubergine cut side down onto the baking sheet pan. Broil for about 40 minutes, or until they are soft. The skin may become charred but that will impart a distinctive taste.

Take out of the oven and let cool for 5 minutes. Peel the aubergine carefully and put them into a colander to cool. Mash them with a fork in the bowl, and then add the lemon juice, the tahini, the garlic and the salt and mix well until smooth. Adjust to taste if required.

Spread the mtabbal batinjan evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way round. Place the chopped tomatoes in a little mound in the centre. Drizzle the olive oil in the dipped part and garnish with the parsley.