Cut the eggplant in half and scoop out the flesh in the middle.
Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper.
Lay eggplant cut side up on the baking sheet and drizzle with olive oil, salt, and pepper.
Evenly divide the scramble bowls between the eggplant.
bake for 20-30 minutes or until the eggplant is fork-tender and the scramble bowl ingredients are warm.
While eggplant is baking, make your tahini sauce.
Mix together tahini, lemon juice, salt, pepper, garlic powder, and onion powder (add a bit of water to make it thinner, if desired).
Once the eggplant is done baking, drizzle with tahini sauce and serve immediately.