Adjust rack to the middle and heat oven to 400 degrees Fahrenheit. Drizzle one tablespoon oil over the center of a baking sheet.

Score the flesh of the eggplant and season with shawarma spice, salt, pepper, and cumin. Drizzle remaining oil and rub well. Place flesh-side down on the baking sheet. Bake for 40 minutes.

In a small bowl, combine parsley, garlic, pine nuts, and flaky salt (if using).

Transfer eggplant halves to a serving platter. Sprinkle with the herb mixture and drizzle techina. Serve.