Israeli charred eggplant salad

Name: Israeli charred eggplant salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 large eggplant; 1 lemon or lime, halved; 1/4 teaspoon ground cumin; 4 tablespoons tahini mixed with 1 small crushed garlic clove; 2 tablespoons silan date honey – if silan isn’t available, substitute 1 tablespoon light bee’s honey diluted with 2 teaspoons warm water to make it runny; 1 medium tomato or a handful of cherry tomatoes, chopped; 2 tablespoons crumbled feta cheese – substitute a few tablespoons of thick yogurt if you prefer; 2 tablespoons olive oil; 2 teaspoons fresh za’atar, oregano or basil