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Preheat oven to 400 degrees.
Toss cauliflower and eggplant with olive oil, sea salt, and pepper, then spread in layer on baking sheet. Roast 25-30 minutes or until browned and tender, stirring halfway through.
In small bowl, whisk together tahini, lemon juice, lemon zest, garlic, and sea salt. Slowly add hot water until desired consistency is achieved.
Transfer roasted veggies to serving platter and drizzle with lemon tahini sauce; sprinkle with chopped parsley, if desired.