Remove both ends of the eggplant and slice into ½ inch slices.
Brush both sides of the eggplant slices with olive oil and then lightly season with sea salt and ground black pepper.
Heat either an outdoor grill or a cast iron indoor grill to medium-high and grill the eggplant until dark golden-brown grill marks form. This should take approx. 3 to 4 minutes per side - we’re looking for the inside to be grayish and soft, not white and hard.
To make the tahini yogurt sauce, combine the almond dream plain non-dairy yogurt, ground cumin, minced garlic, fresh lemon zest and freshly squeezed lemon juice, tahini, sea salt, and black pepper in a mixing bowl. (I like to refrigerate this sauce for about 15-20 minutes to chill.)
To serve, place a dollop of the tahini yogurt sauce over the grilled eggplant, followed by a handful of sliced grape tomatoes and fresh basil.