Preheat oven to 400F
Slice Eggplant in half, then slice deeply at a diagonal at one-inch intervals -“crosshatching”( see photos above) careful not to cut through skin.
Season each side with ⅛ teaspoon kosher salt, sprinkling it into the slices if possible.
Mix oil, spices, garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant and place on a sheet pan in the oven and bake for 1 hour rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are done. Bigger eggplants may take longer.
In the meantime, cook the grain and chop or prep any other veggies.
When the eggplant is done, assemble the plates, topping the warm rice or grain with the roasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt or tzatziki– or you could simply season the fresh veggies and rice with salt, lemon and olive oil. Add olives or cheese if you wish. Sprinkle with fresh Italian parsley. Enjoy!