1/4 – 1/2 tsp. lemon black pepper (to tie our lemon juice together)
Slice eggplant into 1/2 inch slices. Salt and let weep. In saucepan, melt butter. Add coriander, lime juice, garlic and hot pepper flakes. Brush both sides of eggplant with butter mixture and grill 6 to 7 minutes. As eggplant grills, continue to brush with sauce.
Now set the eggplant aside and gather up your greens whichever you like and grill them for a few seconds on each side and then put on the plate first. Layer the eggplant on top and now we make our lemon tahini dressing.
Salad and Dressing:
Put water, onion, garlic, green pepper in blender. Puree. Add remaining ingredients. Blend 3 to 5 minutes. Makes 2 cups.