Cut the medium eggplant in half lengthwise and score the flesh in a crisscross pattern, ensuring not to cut through the skin.

Generously sprinkle kosher salt on the cut sides and let sit for at least 1 hour to drain excess moisture.

Rinse the eggplants under cold water to remove salt, then pat dry with paper towels.

Brush the cut sides with garlic oil, sprinkle with tomato powder, Italian herbs, and smoked paprika.

Preheat the grill to medium-high heat (around 400°F or 200°C).

Grill the eggplant halves cut side down for about 10 minutes until grill marks form.

Flip the eggplants and grill the flesh side for another 10 minutes until fork-tender.

Remove from grill, let rest for 1 minute, and serve warm, optionally drizzled with tahini sauce and over rice.