Prep: 1. Prepare grill and heat to medium high. 2. Smash garlic. 3. Chop mint. 4. Slice eggplant into 1/2 inch thick slices. In a bowl, toss eggplant with olive oil and season well with salt Make: 1. Grill eggplant until softened and charred, about 5 minutes. on each side. Transfer to a plate. 2. Meanwhile, in a food processor combine garlic, tahini, a splash of water, honey, olive oil and a large pinch of salt. 3. Blend until smooth. Add in lemon juice, blend again. Mixture should be creamy but not a paste. If too thick, add in a splash more water and blend again. Taste tahini dressing, adjust seasoning. 4. On a platter, swipe spoonfuls of tahini. 5. Plate eggplant slices on top of the tahini and drizzle with olive oil. 6. Sprinkle with mint and serve.