Grilled Eggplant with Tahini and Chickpea Salad

Instructions

1. 1

   Heat the grill to medium-high. Slice the eggplant into 1/2-inch rounds, brush generously with oil and season with salt.

2. 2

   Grill the eggplant 4-5 minutes per side until deeply marked and soft. No grill? Use a grill pan over medium-high heat, in batches.

3. 3

   Toss the drained chickpeas with halved tomatoes, diced cucumber, chopped parsley, juice of 1 lemon, oil and salt.

4. 4

   Whisk the tahini with juice of 1 lemon, grated garlic, salt and 3-4 tbsp water until pourable. Warm the pita on the grill.

5. 5

   Layer eggplant and chickpea salad on plates, drizzle with tahini sauce, and serve with pita.