1Preheat oven to 200°C (400°F). In a large bowl, toss the eggplant rounds with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet. Roast for 15 minutes, then flip and roast for another 10-15 minutes until tender.

2While the eggplant roasts, prepare the harissa glaze: In a small bowl, whisk together the harissa paste, maple syrup, lemon juice, minced garlic, cumin powder, and smoked paprika.

3Remove the partially cooked eggplant from the oven. Brush both sides of each eggplant slice generously with the harissa glaze. Return the eggplant to the oven and bake for another 10 minutes, or until the glaze is slightly caramelized and bubbling.

4Meanwhile, prepare the pistachio crumble: In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped pistachios and panko breadcrumbs. Toast, stirring frequently, for 3-5 minutes until golden brown and fragrant.

5Remove the crumble mixture from the heat. Stir in the chopped fresh parsley, fresh mint, optional red pepper flakes, and a pinch of salt and pepper.

6Prepare the tahini drizzle: In a small bowl, whisk together the tahini and 1 tablespoon of water until smooth and of drizzling consistency. Add a little more water if needed.

7Arrange the hot, glazed eggplant on a serving platter. Generously spoon the pistachio crumble over the top of the eggplant.

8Drizzle the tahini sauce artfully over the crumble and eggplant. Serve immediately as a main course or a flavorful side dish.