Step 1

Preheat your oven to 400 degrees.

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Step 2

Take your eggplant and assess the best way to get cubey/rectangular shapes about 1 inch wide and no less than ½ inch thick

Step 3

Generously douse a nonstick baking sheet with olive oil and arrange the chopped eggplants all over the pan, leaving some space in between the pieces. We don’t want these tightly packed on the pan or else they’ll steam each other and ruin the potential of crisp!

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Step 4

Douse the top of eggplants with another generous drizzle of olive oil and pop the pan in the oven for 12 minutes, or until the eggplants are browned on the edges and bottoms. Flip the eggplants around with a spatula and return them back to the oven to crisp on their other sides.

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Step 5

In the mean time, stir your dressing items (tahini, honey, yogurt, lemon juice, and oil) together in a small bowl. Add salt to your liking. Keep finger-dipping and tasting, please.

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Step 6

In a small pot on medium heat, roast your chopped walnuts in 1 Tbsp olive oil. Let that fry for 5 minutes.

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Step 7

Add minced garlic or some garlic paste if you have that handy. The garlic will fry into the crevices of the roasted walnuts. Fry for 2-3 min and take off the heat before the walnuts char.

Step 8

Autobots Assemble! With a spatula, scrape the crispy eggplants off the baking sheet and into a medium serving bowl. Fold in the following: garlicky walnuts, quartered grapes, and parsley.

Step 9

Grab that honey-tahini goodness in a bowl and drizzle over your eggplant bowl like a pro who just overcame their eggplant fears.