Grilled Japanese Eggplant with Tahini Sauce Recipe

Ingredients

• 4 Japanese eggplants (about 1 1/4 pound total)
• 1 teaspoon Kosher salt
• 3 tablespoons of extra virgin olive oil
• 1/4 cup roasted sesame tahini
• 1/4 cup water
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1/2 teaspoon sugar
• 1/2 teaspoon Kosher salt
• Thai basil for garnish