Grilled Eggplant and Roasted Tomato Sliders with Spicy Tahini – Rachael Ray

Ingredients

• 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