This dish is a satisfying combination of tender, roasted eggplants, crispy chickpeas, brought together by the rich, garlicky tahini sauce. The crispy elements add a wonderful texture contrast to the soft eggplant, while the tahini sauce ties everything together in a creamy, savory finish.

Ingredients:

For the Roasted Eggplants:

Pierce the eggplants with fork and broil 

For the Crispy Chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 tsp Aleppo pepper
• ½ tsp Sumac
• Salt and pepper, to taste

For the Tahini-Garlic Sauce:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1-2 tablespoons water (to adjust consistency)
• 1 clove garlic, minced
• Salt, to taste
• 1 tablespoon olive oil

Garnish (optional):

• Fresh parsley, chopped
• Pomegranate seeds (for color and sweetness)
• Lemon wedges

Instructions:

1. Roast the Eggplants:
   • Preheat the oven to 400°F 
   • Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly golden.
2. Prepare the Crispy Chickpeas:
   • While the eggplants roast, place the chickpeas on a baking sheet. Drizzle with olive oil, cumin or paprika, salt, and pepper.
   • Roast the chickpeas in the oven for 20-25 minutes until crispy, shaking the tray halfway through.
3. Make the Tahini-Garlic Sauce:
   • In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and salt. Gradually add water to achieve a smooth and pourable consistency.
4. Assemble the Dish:
   • Once the eggplants are roasted, arrange them on a serving platter.
   • Top with crispy chickpeas and lentils.
   • Drizzle generously with tahini-garlic sauce.
5. Garnish and Serve:
   • Garnish with fresh parsley, pomegranate seeds, and lemon wedges for a burst of color and flavor.
   • Serve as a main dish or a side with a grain like quinoa or couscous.