Preheat the oven to 400°F (200°C). Toss the cubed eggplant with olive oil, salt, and pepper, and spread it on a baking sheet.

Roast the eggplant for 25-30 minutes, or until golden and tender, stirring halfway through.

While the eggplant is roasting, cook the rice noodles according to package instructions. Drain and set aside.

In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust consistency with more water if needed, and season with salt.

In serving bowls, layer the cooked noodles, roasted eggplant, cherry tomatoes, cucumber, and spinach.

Drizzle with tahini sauce and garnish with chopped parsley and sesame seeds.