Preheat oven to 400 Fahrenheit and place eggplant on baking sheet Use a knife and cut diagonal slits into the flesh but not through the skin and brush olive oil onto the eggplant.
Cut large beets in half and wrap in foil and if you have room on the same baking sheet, place beets on the same sheet.
Season eggplant with cumin, coriander, salt and top with lemon slices. Roast eggplant and beets for about 40 minutes until tender and they can be easily pierced with a fork.
On another baking sheet, toss together the chickpeas, spices and olive oil and roast chickpeas at the same temperature for about 20 minutes. Once done, remove everything from oven and set aside.
As soon as the beets are cool enough to handle, peel the beets and cut into 1 inch cubes.
While the vegetables roast, make the tahini sauce. In a food processor, add all tahini sauce ingredients and pulse together until smooth. Add water to help thin the sauce as it should be thin enough to spoon over the eggplant, almost a honey consistency.
To assemble, spoon tahini sauce over eggplant and top with roasted chickpeas, roasted beets, za'atar, chopped parsley and another drizzle of olive oil.