oil for roasting, something like sunflower or grapeseed (i.e. with no flavour) - you may need as much as ½ cup
1 tablespoon date molasses (see notes above)
a handful of mint leaves, roughly torn
Whisk the tahini and the boiling water together in a jar until thoroughly mixed. Now add the garlic, yoghurt, lemon juice, olive oil, salt and pepper to the jar. Screw on the lid and shake well.
Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7) and line 2 baking trays with baking parchment.
Place the prepared aubergine in a large bowl and toss with oil and some sea salt. Make sure everything is fully combined.
Spread the aubergine over the two baking trays and bake in the oven until soft and lightly browned - this should take between 30 and 40 minutes. Stir the aubergine every now and then while it is roasting and drizzle with some more oil if it starts to look a bit dry.
Transfer the aubergine to a serving platter, drizzle with some of the tahini dressing, some date molasses and sprinkle with the fresh mint. Serve warm or at room temperature.
The quantities here will make more dressing than you will need for this salad. It will keep in the fridge for a week or so and is delicious on all sorts of salads.