Generously sprinkle salt over the sliced eggplant and arrange it between towels or paper towels to remove moisture and reduce bitterness. Allow it to sit for at least an hour.
Heat your oven to 375° F.

While the eggplant is set aside, cook your sliced onion in a well-oiled pan. Add cumin and a dash of red wine vinegar, simmering on low heat until the onions turn a rich reddish-brown, which takes around 30 minutes.

Pat the eggplant dry and gently mix it in a bowl with olive oil to coat each piece. Add a touch of pepper for seasoning.

Arrange the eggplant slices on a baking sheet and roast at 375° F for about 30 minutes, until they are golden and tender in the center.

During the cooking process, finely chop herbs and green onions, and put them in a bowl. Include sesame seeds, lemon juice, honey, and a blend of spices. Stir well.
After the eggplant is cooked, let it cool for 10 minutes. It’s ideal to serve this dish warm or at room temperature.

Assemble the eggplant slices on a large plate, layering them with the caramelized onions and herb mixture. Save some herb topping for garnishing. Create a second layer following the same process, finishing with a garnish of the remaining herb mixture and tahini sauce.