INGREDIENTS
2 cups
Chickpeas, cooked
1/4 cup
Cilantro + more
1/4 cup
Flat parsley
1 clove
Garlic
2 tbsp
Mint, leaves
1
Shallot, small
1 1/2 tsp
Za'atar + more
1 tbsp
Freshly squeeze lemon juice
1 tbsp
Pomegranate molasses
2 tbsp
Tahini
1/8 tsp
Cayenne pepper
3/4 tsp
Sea salt
2 tbsp
Olive oil + more, extra virgin
1
Large (or two small-ish) eggplants (about 1 lb)