Grilled Eggplant with Tahini Sauce

Add each ingredient in list of order - tahini, lemon juice, garlic, sea salt, parsely, cold water
Mix and Whisk!
Add Twist of cumin on top and mix. Set aside to drizzle on top of eggplant.
note: You can store in refrigerator for up to 3 days in air-tight container

Cut eggplant into 1/4 inch thick round slices. Add salt on both sides and let them rest for 15 minutes to draw out the moisture and bitterness. Brush each side with olive oil to add flavor, and prevent from sticking to the grill.
Warm up outdoor grill or grill pan to medium heat.
Grill eggplant slices approximately 6-7 minutes on each side or until golden and grill marks appear. Brush them with more olive oil if they begin to stick to the grill.
Once eggplant is tender and soft, remove from the grill and plate on a flat serving tray or plate. Add black pepper, parsley for garnish, and using a small spoon, drizzle tahini sauce all over until desired taste! This dish can be enjoyed hot or cold and will last up to 3 days in the refrigerator.