Roasted Eggplant with Honey and Soy Sauce on a Bed of Tahini

Method

1. Cut the eggplant in half lengthwise, then each half in half again lengthwise to get four wedges.
2. Score the cut sides of the eggplant wedges with a knife without cutting through the skin.
3. Heat a generous amount of oil in a pan over high heat. Sear the eggplant wedges on all sides until golden brown.
4. While the eggplant cooks, prepare the tahini sauce: In a bowl, combine tahini paste with a drizzle of oil, a splash of water, lemon zest, lemon juice, and a pinch of salt. Mix until smooth and creamy. Adjust consistency with water as needed. Set aside.
5. When the eggplant is well browned, reduce heat. Add minced garlic and sliced chili pepper to the pan. Sauté briefly.
6. Add a splash of water, then soy sauce (non-salata) and honey. Increase heat to high and let it reduce and glaze the eggplants, stirring occasionally, until the sauce is thick and sticky.
7. Meanwhile, grill lemon halves cut-side down in a dry pan or grill until charred, for garnish.
8. To plate: spread the tahini sauce on a serving plate. Place the glazed eggplant wedges on top.
9. Spoon any remaining glaze from the pan over the eggplants.
10. Sprinkle with toasted sesame seeds and fresh fennel leaves (or mint). Add the grilled lemon halves.
11. Optionally, top with fresh chili slices for extra heat.