Roasted Eggplant Carpaccio in Tahini

Roast the eggplant on all sides, slit along the length and remove the flesh. Put in a sieve to pour out the liquids.
Mash the eggplant with a fork and move to a large plate. Put baking paper/ wrap over the eggplant and flatten with your hands until you get a thin, straight surface.
Remove the paper, and season in this order: date honey, tahini, olive oil, add the rest of the ingredients and serve.