Cut the eggplant in half lengthwise, and discard the top end with the stem  by either cutting it of or pulling it off gently.

Cut the tomatoes in half as well.

Mix all the dried spices in a small bowl to make your Moroccan spice.

Lightly brush the open sides of the eggplant and tomatoes with olive oil, then generously sprinkle the Moroccan spice over them.

Place the eggplant and tomato cut side down on a warm bbq grill or stovetop grill or griddle. When they start to soften, turn them over and cook the back sides until all the eggplant and tomatoes are soft and cooked through to the touch.

Taste for salt if needed. Transfer to a serving platter and drizzle the tahini over the eggplant and tomatoes using a squeeze bottle, a pastry bag, or a plastic bag with the corner pierced. I enjoyed this served over aromatic steamed black rice, and it made a delicious, completely satisfying entree.