GARLIC-PAPRIKA EGGPLANT WITH BASIL-SUN-DRIED TOMATO & PISTACHIO CRUMBLE & BALSAMIC MAPLE!

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
2. Prep the butter mixture: Add the melted butter, olive oil, paprika, and 1 minced garlic clove to a small bowl. Whisk to combine.
3. Add the eggplant slices (1/2-3/4 inch rounds) to the sheet pan, lined up next to each other. Brush both sides with the butter mixture, then sprinkle the tops with sea salt. Place in the oven for 32-36 minutes, flipping halfway through. The eggplant should be tender when done.
4. While the eggplant roasts, prepare the crumble and the sauce.
5. To make the crumble: Add the fresh basil to a cutting board and begin to chop. Then add the pistachios and continue to chop. Add the sun-dried tomatoes, capers, and lemon zest, chopping after each ingredient is added until you achieve a crumble consistency.
6. To make the sauce: Add the tahini, balsamic vinegar, maple syrup, salt, 2 minced garlic cloves, and water to a bowl. Whisk until smooth.
7. Once the eggplant is cooked, place it onto a plate. Top with the prepared crumble and drizzle with the balsamic maple tahini sauce.