Combine 2 Tbsp extra virgin olive oil, 2 Tbsp honey, 1 Tbsp sherry vinegar, 1 Tbsp sesame oil, 1 Tbsp za'atar, 2 tsp sumac, 2 tsp sesame seeds, and 2 cloves of chopped garlic in a small bowl, then whisk to combine.
Place eggplant pieces in a large mixing bowl, then pour the marinade on top. Toss to thoroughly coat, then cover with plastic wrap and refrigerate.
If using bamboo skewers, place them in a container then cover with water and let soak. Drain.
Preheat a grill or grill pan to medium-high heat. Thread the marinated eggplant onto skewers, leaving a few inches at the top and bottom of each. It's okay for the eggplant to be touching.
Lightly spray the preheated grill with nonstick cooking spray. Place skewers on, leaving about 1-2 inches in between each. Cook carefully use tongs to flip the skewers over. Cook until the eggplant is charred, but creamy and tender. Remove from the grill.
Serve the skewers over labne with a drizzle of tahini, chopped pistachios, chopped parsley, and lemon wedges. Can be served warm or at room temperature.