Toss together equal parts olive oil, tahini, and honey -- for one large eggplant use about 1/4 cup of each. Add salt and pepper. Chopped green onion is lovely too.
Slice or cube the eggplant -- it doesn't really matter which, and you will have ample opportunity to experiment and see what you really like, because you will not be able to stop making this -- and toss in a large bowl with the mixture, coating thoroughly.
Line a baking sheet with parchment paper, spread out the eggplant pieces, and roast at 400-425*, turning and removing done pieces, until it all looks like the picture -- about 10 minutes, I think.
Don't get smart and think you don't need parchment paper. The honey is going to burn and make your pan a mess. Tin foil will stick to the eggplant and you will spend dinner peeling it off. Wax paper will burn at that high temperature. It's worth getting some parchment paper just for this, trust me.
~~~I'll answer questions here since I realize I have a tendency to think you aren't that interested in my recipes and already know all about them.
Tahini is just plain sesame paste. Ground up sesame seeds! I think I might try this some time with peanut butter and see what happens...
As for other flavorings, you can embellish at will. I would suggest a smidge of mustard (dijon or powder, doesn't matter), a little cumin and coriander, some garlic. A splash of soy sauce...
Eggplant does make some people's tongue and throat feel itchy, cut up, or otherwise weird -- mine included. But I just go for it.
This is a fantastic side dish to any meal. It's only slightly sweet and just lovely hot or cold.
With your usual grilled meat, asparagus, and potatoes, it's a rocket ship to another planet.
In a tossed green salad it's that little amazing touch that takes you to a new level, and if you throw some feta cheese and pistachios in there, you will only have the smallest portion of lasagna, to make more room for it.
In a sandwich the next day you won't know how you lived without it. You'll be sneaking it into every meal and taking out stock in the parchment paper company. I have six eggplant plants out in my garden that can't grow fast enough for me!
In the comments, Jessie suggests salting to avoid the mouth weirdness, which of course is what most recipes tell you to do with eggplant. I've never found that salting makes a difference (although I appreciate the thought and the link she provides), and being hasty by nature, stopped doing it. Ditto peeling. I find that cooking thoroughly helps the most.
For hot and spicy food lovers out there, by all means try adding cayenne. The recipe that sparked this one was in an old issue of Martha Stewart's Living (from the library!) and she did the eggplant with Thai peppers, which a) who has lying around and b) I can't take hot food. So I morphed it (considerably) into this recipe.