Cut the eggplant into large cubes. Toss with seasonings and olive oil in a large bowl. Transfer to a baking sheet.
Transfer the eggplant to a parchment paper lined baking sheet. Roast at 450°F for 20 minutes, then flip and bake another 5-10 minutes.
Drizzle the Mediterranean roasted eggplant with the tahini sauce. Top with chopped dates and fresh parsley.