Start by preheating your oven to 400°F (200°C). This high heat will help the eggplant develop a delicious caramelized flavor while staying tender on the inside.

Cut your eggplants into cubes, making sure they’re roughly the same size for even cooking. Place them on a baking tray and drizzle with olive oil, tossing them to coat evenly. Add a pinch of salt and pepper to taste.

Roast the eggplant cubes in the preheated oven for about 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown on the edges and tender when pierced with a fork.

While the eggplant is roasting, whisk together tahini, lemon juice, garlic, cumin, and a pinch of smoked paprika in a small bowl. Add a splash of water to thin it out if needed, until it reaches a smooth, pourable consistency.

Once the eggplant is roasted and beautifully golden, remove it from the oven. Drizzle your homemade tahini sauce over the eggplant cubes, then give them a gentle toss to coat every piece.

Sprinkle fresh parsley on top for a burst of color and freshness. If you’re feeling extra, add some pomegranate seeds and a sprinkle of sesame seeds for an added touch of elegance.