Step 1

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Step 2

Trim the stem and base off of the eggplant. Slice it horizontally into 1-1/2-inch thick rounds, then cut the rounds into large cubes.

Step 3

Transfer the eggplant to a large bowl. Drizzle it with the olive oil and mix

Step 4

In a small dish, mix together the salt, pepper, cumin, coriander, cinnamon, cardamom, dried basil, dried oregano, and garlic powder.

Step 5

Transfer the eggplant to the prepared baking sheet, spreading it out in a single layer. Sprinkle the seasoning blend generously over the eggplant pieces (you'll likely use all or almost all of the seasoning). Use your hands to make sure all sides are coated well.

Step 6

Place the baking sheet in the oven. Roast for 20 minutes, then flip the eggplant (I use a thin metal spatula to gently stir the pieces and turn them). Return to the oven to roast for another 5-10 minutes or until they're tender and browned on all sides (but not shriveled).

Step 7

While the eggplant roasts, make the tahini sauce. In a blender or food processor (or in a bowl with a whisk), combine the tahini with 2 tablespoons of warm water, lemon juice and salt to taste. Add more water if the mixture is too thick.

Step 8

Transfer the roasted eggplant to a serving dish. Drizzle it with the tahini sauce (or serve it on the side if you expect to have any leftovers). Top with fresh parsley and the chopped dates (optional).