Roast Eggplant with Tahini and Date Molasses
- 4 small/medium eggplant
- Date Molasses
- Sea salt
- Fresh thyme
Place eggplant directly over four gas burners with medium flame and roast about 20 minutes, until eggplant skin is burnt and flaky and the flesh is soft. Use tongs to rotate eggplant occasionally to prevent burning. Remove from heat and let stand until cool enough to handle. Slit open eggplants lengthwise and place on individual serving plates. Drizzle each with a generoul amount of tahini and molasses. Season with salt and sprinkle with fresh thyme. Eat eggplant directly from charred shell - avoiding skin but spooning the flesh as close to the ash as you dare.