1. Sprinkle eggplant with salt on a paper towel. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.
2. Preheat oven to 400 degrees Fahrenheit.
3. Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant.
4. Spread on baking sheet. Bake for 20 minutes, flip and bake for an additional five to 10 minutes, until nicely browned.
5. Serve topped with tahini, silan, fresh mint and sesame seeds.