Trim the stem and base off of the eggplant. Cut it into cubes. Transfer the eggplant to a large bowl and toss with olive oil.
Combine salt, pepper, cumin, coriander, cinnamon, cardamom, dried basil, dried oregano, and garlic powder.
Transfer the eggplant to a baking sheet. Season it generously with the spice mix.
Roast for 30 minutes at 400°F. Flip the eggplant, then continue baking for another 5-10 minutes.
Serve roasted eggplant with creamy tahini sauce, chopped dates and fresh parsley.