To make the pesto, lightly toast the walnuts until fragrant, then place into a food processor with the garlic clove. Blitz until finely chopped.

Next, add in the chopped carrot tops and basil and blitz again until the carrot tops are finely chopped. Scrape down the sides, then with your food processor on low, gradually drizzle in the olive oil, again scraping down the sides as you go until everything is combined in a creamy pesto.

Taste and season with salt and pepper as desired.

Mix together the tahini and lemon juice and set aside in another bowl.

Slice the eggplants in half lengthways. Head a griddle pan on high and grease with a little oil, then place the eggplants skin side down on the grill and cook for 10-12 minutes until the skins are blackened. Then flip them over and cook for another 10-12 minutes until the flesh is very soft.

Once cooked, place the eggplant on a serving platter and smear each one with some pesto while still warm. Drizzle over some tahini, sprinkle with fresh parsley and enjoy.