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

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. Prep the butter. Add the butter, oil, paprika and garlic to a small bowl. Whisk to combine. 
2. Add the eggplant to the sheet pan, lined up next to each other. Brush both sides with the mixture then sprinkle the tops with sea salt. Place in the oven for 32-36 minutes, flipping halfway. The eggplant should be tender.
3. While the eggplant roasts, make the crumble and the sauce. Add the 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 have a crumble consistency.
4. Make the sauce. Add the tahini, balsamic vinegar, maple syrup, salt, garlic and water. Whisk until smooth. 
5. Place the eggplant onto a plate, top with the crumble and the sauce.