1 medium eggplant
3 tablespoons of grapeseed or avocado oil
4-6 thick slices of sourdough toast
1 clove of garlic
4 tablespoons of tahini
1 handful of fresh parsley, finely chopped
1 tablespoon of honey for drizzling
Sea Salt and pepper
Preheat oven to 400. Slice eggplant into 1/2 inch-thick slices. Squeeze lemon juice onto slices to avoid browning. Rub each slice with grapeseed oil until well coated. Season with salt and pepper. Place on a foiled baking sheet. Roast in oven for 25-30 min on 400, flipping eggplant halfway. Eggplant should be juicy and tender and browned. Set aside to cool.
Toast sourdough slices until slightly browned. Cut garlic clove in half and rub onto toast slices. Top with eggplant, sprinkle parsley and drizzle with tahini and honey. Finish with more salt and pepper. Serve immediately.