- 1/2 cup extra virgin olive oil (EVOO)
- 4 garlic cloves, smashed
- A few sprigs of fresh thyme
- 1 small sprig of fresh rosemary
- 2 tomatoes, cut into 1/2 inch slices (about 10-12 pieces)
- Salt and pepper
- 1 medium size eggplant, half peeled (random strips), cut into 1/2-inch round planks (about 10-12)
- 1/2 cup tahini
- 1 tablespoon black sesame seeds, toasted
- 1-2 tablespoons Sriracha hot sauce or harissa
- 1 teaspoon honey
- 2 cups romaine lettuce, chopped
Pre-heat the oven to 300ºF
Pre-heat grill or grill pan to medium-high.
Place a small pot or skillet over medium heat. Add the EVOO, smashed garlic, thyme and rosemary. When it starts to bubble around the sides, turn off and let cool slightly.
Arrange a wire rack over a baking sheet. Arrange the tomatoes on the rack and season both sides with salt and pepper. Brush both sides lightly with the garlic herb oil and place in the oven to slow-cook for about an hour, or until soft and fully cooked.
Season both sides of the eggplant slices with salt and pepper and brush with the garlic herb oil. Place on the hot grill for 3-5 minutes per side, or until soft and fully cooked.
While the tomatoes are cooking, in a small mixing bowl, combine the tahini, toasted black sesame seeds, Sriracha and honey; season with salt and pepper and stir. If it thickens up, add a little water, a tablespoon at a time, until the consistency is a little thinner than peanut butter and spreadable. Place in the fridge to keep cool.
To assemble, put a dab of the spicy tahini on the bottom bun, then a slice of eggplant, a smoked tomato, another spoonful of the spicy tahini and some lettuce, then place the top bun.