Roasted Eggplant with Miso Tahini

-1 Preheat the oven to 425 F
-1 Trim the ends off the eggplant then cut the eggplant in half. Slice each half into 4u0022 sticks and place them in a large bowl. 
-1 Drizzle with about 2 tbsp olive oil and the salt, pepper, garlic powder and paprika. Toss together with your hands to make sure the eggplant is evenly coated. Layer the eggplant sticks on a parchment lined baking sheet. Drizzle with another 1-2 tbsp of olive oil
-1 Roast for about 20-25 minutes. Flip the eggplant and finish cooking for another 10 minutes, until the eggplant has browned. 
-1 While that roasts, prepare your miso tahini sauce by blending together all of the sauce ingredients until smooth- I drizzled date syrup at the end, so I left out the date syrup from the tahini sauce. Start with 3 tbsp of water and add more as needed to thin out the sauce. Adjust salt to taste. 
-1 Once the eggplant is ready, transfer to a plate and top with miso tahini sauce, sumac onions, a drizzle of date syrup, chopped parsley and sesame seeds.