For my recent hummus recipe, you may have purchased a jar of tahini, so this week I’m sharing another way to make use of the ground sesame paste.  Combined with lemon juice and plenty of fresh herbs, tahini transforms into a dressing that pairs well with delicate and mildly sweet Japanese eggplant, which only becomes more flavorful after a brief roasting time.  With no bitterness and a smaller size than standard eggplant, they can take the slightly bitter natural notes in tahini without turning the whole dish so.  Citrus and herbs brighten up the dressing and make this an exceptional dish for lunch or dinner. When the Japanese variety is…