One day before cooking, add hazelnuts to a bowl and cover with water. Let sit overnight.
The day of cooking, slice eggplant in half, lengthwise. Massage the flesh with a pinch of kosher salt and place flesh-side down on a tray or board lined with paper towel. Let moisture drain at least 30 min.
When ready to cook, preheat oven to 425F.
Heat 2 tbsp EVOO in a non-stick, oven-safe skillet over med heat. Lay the eggplant, flesh-side down and cook 10-12 minutes or until the flesh is golden brown and the skin starts to soften.
Transfer pan to preheated oven and roast 10-12 minutes, or until flesh is very soft.
Lay eggplant flesh-side down on a wooden carving board. Prop up one side of the board so that it forms a slope. Allow excess moisture to drain from eggplant for approx. 5min.
Meanwhile, return pan to stove set to med heat and add 1 tbsp EVOO. Drain hazelnuts and add them to the pan. Cook 3-4 minutes before adding cumin, paprika, turmeric and a pinch of kosher salt. Toss everything to coat and cook for 2-3 minutes.
To serve, plate eggplant flesh-side up, drizzle with tahini and top with spiced hazelnuts. Garnish with fresh parsley leaves and a tiny drizzle of EVOO. Serve with lemon wedges.