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.