or until the skin is black and the flesh is soft. Remove the skin.

Put the flesh into a large bowl and mash to a coarse pulp. Add the garlic, salt, pepper, lemon juice, tahini and oil and continue to mash.

Adjust seasoning and stir in half the parsley. Serve in a shallow dish.

Garnish with parsley, black olives or chopped tomatoes. Ingredients: 2 large eggplants 1/4 cup tahini sauce (sesame seed paste) 2 cloves garlic, crushed Juice of 2 lemons 1 tbsp olive oil 1 tbsp parsley, chopped Salt and black pepper to taste (less)

or until the skin is black and the flesh is soft. Remove the skin.

Put the flesh into a large bowl and mash to a coarse pulp. Add the garlic, salt, pepper, lemon juice, tahini and oil and continue to mash.

Adjust seasoning and stir in half the parsley. Serve in a shallow dish.

Garnish with parsley, black olives or chopped tomatoes. Ingredients: 2 large eggplants 1/4 cup tahini sauce (sesame seed paste) 2 cloves garlic, crushed Juice of 2 lemons 1 tbsp olive oil 1 tbsp parsley, chopped Salt and black pepper to taste (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)