From the Wall Street Journal – though simplified. Eggplant and tahini are so good together! The original recipe called for fresh herbs on top, but we like it just like this.
6 small eggplants, halved, skin and stem intact
Put eggplants on a baking pan, drizzle with olive oil and sprinkle with salt. Roast at 425 for 20 minutes.
1/4 cup tahini paste
2 Tbsp lemon juice
sprinkle of garlic powder
1/2 to 1 tsp salt
1/4 cup water
Mix all together and drizzle over eggplant just before serving. Trader Joe’s also sells a Tahini sauce which you can substitute for the tahini paste and water. Just use 1/2 cup of the sauce instead.
You can use larger eggplants – just cut them in slices about 1″ thick.