This delicious medley of Middle Eastern flavors makes the perfect dish, whether you're looking for a tasty side dish or filling the main course. Super easy and quick to make.

Ingredients
1 Medium - Large Eggplant, cut into 1-½-inch cubes
3 Tablespoons extra virgin olive oil
½ Teaspoon salt
¼ Teaspoon black pepper
½ Teaspoon ground cumin
¼ Teaspoon ground coriander
⅛ Teaspoon ground cinnamon
¼ Teaspoon dried basil
¼ Teaspoon dried oregano
¼ Teaspoon garlic powder
⅛ Teaspoon cardamom (optional)
2 Tablespoons tahini
2 Tablespoons warm water
juice of a half lemon
Fresh parsley, chopped small

Noted:
The best way is to use a baking sheet lined with parchment paper, to prevent it from sticking

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