Marinated Eggplant with Tahini Sauce

We have had a really productive garden this summer, and besides tomatoes and cucumbers, there are lots of eggplants.
This is an Ottolenghi recipe to cope with that!

1. 3 medium Japanese eggplants
2. Extra-virgin olive oil
3. Kosher salt
4. Freshly cracked black pepper
5. 1 jalapeño, finely chopped
6. 2 tablespoons finely chopped cilantro
7. 2 tablespoons finely chopped oregano
8. 1/2 cup freshly squeezed lemon juice, divided
9. 3 cloves garlic, divided
10. 2/3 cup tahini

1. Preheat the oven to 425°F. Trim the stalk end off the eggplants, then cut each eggplant in half widthwise. Cut the fat lower pieces lengthwise in half and then cut each half into 3 wedges. Do the same with the thinner pieces, but cut each half into 2 wedges. You should end up 30 similar-size pieces with skin on their curved side.
2. Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and season generously with salt and pepper. Roast the eggplant for 15 to 18 minutes, until they are golden brown and totally soft inside.
3. Meanwhile make the marinade by whisking together the jalapeño, herbs, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium mixing bowl until smooth. Add a crushed garlic clove.
4. As soon as the eggplants come out of the oven, add them to the marinade, gently tossing to coat completely. Leave them to marinade at room temperature for at least 2 hours before serving. You can store them in the fridge for up to 2 days at this stage, but make sure you don't serve the eggplant cold; if refrigerating take them out of the fridge for at least 1 hour before serving.
5. While the eggplant marinades, make the tahini sauce by whisking together the tahini, 2/3 cup water, 5 tablespoons lemon juice, 2 minced garlic cloves, and 1/2 teaspoon salt until smooth.
6. To serve, arrange the eggplant wedges on a plate then drizzle with the tahini sauce.