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Preheat oven to 400 degrees.
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If using small eggplants, slice in halves or quarters, leaving skin on. If using larger eggplants, slice into 1-inch rounds, leaving skin on.
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Toss eggplant slices, garlic cloves and lemon wedges in a medium-sized bowl. Toss with a few tablespoons of olive oil until all pieces are coated.
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Place on a baking tray and sprinkle with a generous pinch of sea salt. Roast for 25-30 minutes until nicely browned.
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Meanwhile, make the tahini dressing. Combine all ingredients for the dressing in a food processor and let it blend. If the dressing seems too thick to drizzle easily, add more water.
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Place the roasted eggplants, lemon and garlic on your serving platter of choice, dress with the tahini sauce and sprinkle whichever garnishes you desire on top.
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If you've used the thai eggplant or a similar, small variety, the skins are sweet and tasty, so I very much recommend treating the garlic cloves, eggplant and lemon wedges as finger food.