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For the eggplant
1 15oz can chickpeas, rinsed and patted dry
5 Tbsp olive oil
- Course salt
- Fresh cracked black pepper
1/2 Tsp ground cumin
3 Lbs small eggplants (4 to 7 ounces per eggplant)
For the yogurt-tahini sauce
1/3 Cup tahini paste
2/3 Cup regular or vegan, thick plain yogurt
3 Tbsp freshly squeezed lemon juice
2 Garlic cloves, minced
1/2 Tsp table salt
- About 1/3 cup cold water
2 Tbsp fresh thyme
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