• 2 small to medium globe eggplants halved lengthwise
• 2 tbsp olive oil divided
• 1 tbsp soy sauce or tamari
• 2 tsp harissa paste
• 1 tsp maple syrup
• Kosher salt
• ¼ cup roasted cashews or pistachios chopped
• ¼ cup fresh herbs for garnish

For the Harissa-Tahini Sauce

• 1 ½ tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp harissa paste
• 1 tsp maple syrup
• ½ tsp minced fresh garlic
• ¼ tsp each kosher salt and black pepper