How to make it
Slice the eggplants in half lengthwise.
Brush them with Lee Kum Kee Black Pepper Grilling Sauce.
Heat grill pan to medium high heat with olive oil. Place the eggplant slices skin side down and grill for 10 minutes until skin has charred, then flip and cook for another 10 minutes.
Place the grilled eggplant on a serving plate.
In a small bowl, mix the tahini and lemon juice. Drizzle over the eggplant and top with fresh chopped parsley.