Charred Eggplant and Chickpea Salad with Tahini

Method

1. 1Heat the grill to medium heat (around 180°C). Slice eggplants into 1.5 cm thick rounds.
2. 2Brush eggplant slices with 2 tablespoons of olive oil and season with half of the salt.
3. 3In a small bowl, whisk tahini, minced garlic, juice of the lemon, 2 tablespoons of water, and remaining salt until a smooth, pourable dressing forms.
4. 4Place rinsed, drained chickpeas in a grill basket or cast iron pan on the grill, toss with 1 tablespoon of olive oil and ground cumin, and roast for 8 to 10 minutes until lightly browned.
5. 5Grill the eggplant rounds directly on the grate for 4 to 5 minutes per side until deeply marked and completely soft throughout.
6. 6Arrange warm grilled eggplant on a wide serving platter, scatter spiced chickpeas and fresh chopped parsley across the top, and drizzle generously with the tahini dressing.