Preheat your oven to 400°F (200°C). Pierce the eggplant several times with a fork and place it on a baking sheet. Roast for about 30-35 minutes, or until the skin is charred and the flesh is tender.

Once done, remove from the oven and let it cool slightly. Cut the eggplant in half and scoop out the flesh. In a mixing bowl, combine the roasted eggplant flesh, softened butter, minced garlic, lemon juice, and a pinch of salt. Whip until smooth and creamy. Set aside.

Preheat your grill or oven to high heat. Rub the Tomahawk steak with olive oil, then season generously with salt and pepper. In a food processor, pulse the toasted pine nuts and za'atar until finely chopped but not a paste. Press the pine nut and za'atar mixture onto both sides of the steak to create a crust.

Place the crusted steak on the grill or in a hot cast-iron skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.

Once cooked to your desired doneness, remove the steak from the heat and let it rest for at least 10 minutes. Slice the steak against the grain and serve it alongside a generous dollop of whipped roasted eggplant butter. Garnish with chopped parsley.