For Green Tahini: Put parsley, cilantro, basil, tahini, garlic, lemon juice, and salt in a food processor. Pulse a couple of times, then slowly drizzle in olive oil while machine is running, to bring it together. Will keep for one week in refrigerator.

For Salad: Preheat the oven to 400 degrees F. Place eggplant on large baking sheet, and drizzle with olive oil. Don't skip here, because eggplant is super absorbent so it will really soak in. Toss with salt, and roast for 30 minutes, or until golden brown.

While eggplant is cooking, cook the noodles according to the instructions on the package. Strain, transfer to a bowl, and toss with 3 tablespoons tahini sauce. When eggplant is finished cooking, add it to the bowl, drizzle with two more tablespoons tahini sauce, and toss to combine.

Plate, and add cucumber ribbons, sesame seeds, and torn basil.

Put parsley, cilantro, basil, tahini, garlic, lemon juice, and salt in a food processor. Pulse a couple of times, then slowly drizzle in olive oil while machine is running, to bring it together. Will keep for one week in refrigerator.