Roasted Eggplant with Tahini Sauce

Combine the tahini, fresh lemon juice, and salt in a mixing bowl. Using a whisk or a fork, combine all the ingredients and pour water slowly while you keep whisking. Keep adding water until you reach the desired consistency. Set aside.
½ cup tahini, 2 tablespoon lemon juice, A pinch of salt, ½ cup water
Using a small bowl, add the olive oil, za'atar, and a pinch of salt. Whisk until well combined.
4 tablespoon olive oil, 1 tablespoon Za'atar, A pinch of salt
Cut the eggplants in halves lengthwise. Score the inside of the vegetable in squares making diagonal cuts or a criss-cross pattern using a sharp knife. The cuts need to be deep but keep the skin untouched.
4 eggplant
Using a baking brush or a spoon, coat the top of the eggplant with olive oil and za'atar marinade.
Lay the marinated eggplant halves (facing up), and bake for around 30-40 minutes at 200C (400F). The roasted eggplants will be ready when the aubergine flesh has softened and is easy to scoop out.
Garnish the eggplants with toasted pine nuts, and fresh chopped mint, and drizzle with tahini sauce.
Fresh mint, Toasted pine nuts