Heat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Cut off the stem and base from the eggplant. Slice it into 1 1/2-inch thick rounds, then cut the rounds into evenly sized large cubes.

Place the eggplant cubes in a large mixing bowl and drizzle with the olive oil. Toss until every piece is lightly coated.

In a small bowl, stir together the salt, black pepper, cumin, coriander, cinnamon, cardamom, dried basil, oregano, and garlic powder.

Spread the eggplant cubes in a single layer on the prepared baking sheet. Sprinkle the spice blend over the top, then use your hands to rub the seasoning onto all sides. Use all or nearly all of the spice mix.

Roast for 20 minutes. Remove the pan from the oven, flip or stir the eggplant with a thin spatula, and return to the oven for another 5 to 10 minutes, until tender and browned on the edges but not shriveled.

While the eggplant roasts, make the tahini sauce. In a blender, food processor, or bowl, combine the tahini, 2 tablespoons warm water, lemon juice, and a pinch of salt. Whisk or blend until smooth, adding the remaining 1 tablespoon warm water if the sauce is too thick.

Transfer the roasted eggplant to a serving dish. Drizzle with the tahini sauce, or serve it on the side if you plan to have leftovers. Top with fresh parsley and chopped dates, if using.