Step 1

Preheat oven to 400 degrees

Step 2

Line large rimmed baking sheet with unbleached parchment paper.

Step 3

Wash eggplants well and pat dry. Cut off stem and 1/8" of bottom end. Cut a small sliver off side of eggplant so it will lay flat on cutting board. Cut lengthwise into 1/2" oval slices.

Step 4

Use the tip of a sharp knife to lightly score the eggplant flesh in a diamond cross-hatch pattern. Be careful not to cut all the way through, but just enough to leave pockets for the marinade.

Step 5

Mix olive oil finely chopped fresh oregano, salt, pepper and cumin. Finely grate garlic and lemon zest over mixture and then squeeze in the lemon juice. Mix with a fork until thoroughly combined.

Step 6

Place eggplant slices onto prepared baking sheet. Set aside half the marinade to use with the tahini. Brush the remaining olive oil mixture onto the eggplant.

Step 7

Bake for about 20 minutes, until tender, but not mushy.

Step 8

While eggplant is roasting, combine remaining marinade with the tahini. Mix well, with a fork. Use 1-2 tablespoons water, as needed to create a pourable sauce.

Step 9

Transfer hot eggplant to a serving dish. Sprinkle with additional fresh herbs and drizzle with the tahini mixture.