Preheat oven to 400°F.
Sprinkle salt on cubed eggplant and let it sit for at least 10 minutes.
Prepare roasting marinade by combining olive oil, maple syrup, garlic, coriander, cayenne, salt, and pepper.
Rinse and pat eggplant dry and mix with marinade.
Place eggplant mixture on baking sheet in single layer. Roast for 30–40 minutes (tossing halfway through) or until eggplant is fork tender and golden brown. Remove from oven and allow to cool for at least 20 minutes.
Combine tomatoes, onion, scallions, parsley, and cilantro in a large bowl.
Make dressing by stirring together orange juice, lime juice, agave, tamari, and olive oil.
Toast pepitas in a skillet over low-medium heat until fragrant and golden brown. Remove from heat and set aside.
Combine cooled eggplant, tomato mixture, dressing, and toasted pepitas.
Serve slightly warm or at room temperature.