• Place the eggplants on 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.
• While the eggplants are grilling, make the green tahini.
• Finely chop the parsley, cilantro and mint. Set aside.
• In a small bowl, add the juice and zest of half a lemon to the 4 tbsp of tahini paste and mix thoroughly. The paste will thicken.
• Add 1 tbsp of water and mix well. Add more water a little at a time until you get the consistency of a dip. Mix in crushed garlic and the green herbs. Set aside.
• 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.
• While the eggplants are draining, dry toast the pine nuts .
• In a small non stick pan for 2-3 minutes stirring constantly, until golden. Set aside.

Assemble the salad

• Make the date and lemon dressing in a bowl and season with salt and pepper.
• To arrange the salad, spread the green tahini on a serving dish, top with eggplants, splitting them down the middle. Top with the mint leaves and drizzle over dressing. Garnish with toasted pine nuts and mint leaves.