Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts | Saveur

Ingredients

• 2 medium Japanese eggplants, sliced crosswise 1/2" thick
• 3 tbsp. olive oil
• 1⁄2 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. goat cheese, softened
• 1⁄4 cup tahini
• 1 1⁄2 tbsp. fresh lemon juice
• 1 tbsp. honey
• 2 tbsp. pine nuts, toasted, for garnish
• 2 tsp. finely chopped oregano, for garnish