Deeply score each half of the eggplant with a wide crisscross (diamond) pattern on the cut/flesh side, being careful not to cut through the outer skin. In a bowl, combine remaining ingredients for Harissa Eggplant and brush eggplant generously, gently working into the cuts. Let rest 5-8 min, then repeat two more times until all oil/lemon/harissa mixture is absorbed.* Grill skin-side down for 10 min, until skin begins to crack and eggplant softens through the center. Carefully, turn over and grill flesh/cut side of eggplant 1-2 min, until marked and lightly charred. In separate bowls, combine all ingredients for Za’atar Topping and Yogurt Sauce, respectively. Move eggplant to serving platter and generously brush with Za’atar Topping and finish with Yogurt Sauce, microgreens, mint, parsley, tomatoes, olive oil, sesame seeds, lemon zest and a sprinkle of Za’atar.
*Tip: Allow the eggplant time to absorb each round of olive oil mixture to enhance the flavor.