1. Preheat oven to 400°F (200°C).
2. Lay the eggplant on a Gefen Parchment-covered baking sheet and bake until crispy, about 20 minutes.
3. Combine the tahini, water, salt, and lemon juice until smooth (or use 1/4 cup prepared techinah). Stir in the honey and soy sauce until thoroughly combined.
4. To serve: Toss the arugula and avocado in dressing, then pile the eggplant on top.