To prepare the pesto, lightly toast the walnuts in a skillet until aromatic, then add to a blender with the garlic clove. Process until finely chopped.
Finally, add the finely chopped carrot tops and basil to the blender and pulse until finely chopped. Scrape down the edges and then slowly drizzle in the olive oil while scraping down the sides until everything is smooth.
Add salt and pepper to taste.
In a different bowl, mix tahini and lemon juice together.
Place the eggplants lengthways on a griddle pan and cook for 10-12 minutes until the skins are blackened on the grill. Then flip them over and cook for another 10-12 minutes, or until soft throughout.
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.