Preheat oven to 425 degrees. Lines a baking sheet with foil, or cooking spray. Slice off top and bottom of eggplant, then slice into 1/2 inch horizontal wedge. Lay out each flat piece on baking sheet and lightly season with sea salt. Bake for 20 minutes. Carefully remove from oven and flip over each slice. Continue baking for 5-10 minutes, until browned at the edges. Use spatula to transport each slice to platter. The drizzle with tahini and sprinkle with remaining ingredients. Dive in!