Eggplant tahini bake

A lovely vegetarian dish, created in England, inspired by travels abroad.

Heat oil in a large frying pan, adding the onions, 2 tablespoons of tamari and the other ingredients except the tahini, water and eggplants.

In a seperate bowl, mix the remaining tamari with the tahini and add water but without making it too watery.

Preheat the oven to 350 degrees Fahrenheit and on a baking tray place a thin layer of the tahini sauce.

Add a layer of eggplant, then onions and repeat until finished.

If some is left over, sprinkle paprika on top of all the layers.

Bake for 45 minutes.