Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Place the eggplant wedges or cubes in a large bowl, drizzle with 3 tablespoons of olive oil, and toss with salt and pepper until evenly coated.

Arrange the eggplant in a single layer on the prepared baking sheet and roast for 30-35 minutes, turning halfway through, until the pieces are golden brown and very tender.

While the eggplant roasts, prepare the tahini sauce by whisking together the tahini paste, lemon juice, minced garlic, and a pinch of salt in a small bowl.

Gradually add the water, one tablespoon at a time, whisking constantly until the sauce reaches a smooth, drizzle-able consistency.

In a small skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until they are golden and fragrant; remove them immediately to prevent burning.

In the same skillet, add the remaining 1 tablespoon of olive oil, the cooked lentils, cumin, and smoked paprika, warming them over medium heat for 2-3 minutes.

To assemble, arrange the warm roasted eggplant on a serving platter and spoon the seasoned lentils over the top.

Drizzle generously with the prepared lemon-tahini sauce and scatter the toasted pine nuts and fresh parsley over the dish.

Serve immediately while warm, or enjoy at room temperature as part of a Mediterranean mezze spread.