3 tablespoons warm water
2 tablespoons tahini (roasted sesame seed paste)
4 teaspoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon ground cumin
1 garlic clove, minced
Eggplant:
2 eggplants (about 12 ounces each)
Cooking spray
3/4 teaspoon kosher salt, divided
1/4 cup chopped onion
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon tahini (roasted sesame seed paste)
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 large eggs
2 garlic cloves, minced
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 cup chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil