2 medium Japanese eggplants, sliced crosswise ½" thick 3 tbsp. olive oil ½ tsp. paprika Kosher salt and freshly ground black pepper, to taste 4 oz. goat cheese, softened ¼ cup tahini 1½ tbsp. fresh lemon juice 1 tbsp. honey 2 tbsp. pine nuts, toasted, for garnish 2 tsp. finely chopped oregano, for garnish
1. Heat oven to 425°. Place eggplant in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.
2. Combine cheese, tahini, juice, honey, salt, pepper, and ¼ cup water in a bowl. Top each round with 1-2 tsp. cheese mixture and drizzle with remaining oil. Garnish with toasted pine nuts and oregano.