Method

• 1.
  Place the eggplant on the grill section of a barbecue or a chargrill pan over medium- high heat, turning occasionally, for 15-20 minutes until the skin is charred and the flesh is soft. Set aside to cool slightly.
• 2.
  Carefully remove skin from eggplants, leaving stems intact. Place eggplants on a wire rack sitting over a deep baking tray and stand for 30 minutes to allow excess water from eggplant to drain.
• 3.
  Meanwhile, heat the olive oil in a small non-stick frypan over medium heat, add the breadcrumbs and pine nuts and cook for 2-3 minutes, stirring constantly, until golden. Set aside.
• 4.
  To make the date, lemon and parsley dressing, combine all ingredients in a bowl and season with salt and pepper.
• 5.
  To arrange the salad, spread the green tahini on a serving dish, top with eggplants, splitting them down the middle. Top with the feta, mint leaves and drizzle over dressing. Sprinkle over the breadcrumb mixture to serve.