Grilled Eggplant Stuffed with Chickpeas

Ingredients

• Eggplant

  • 2 eggplants, about 1 lb (450 g) each
  • ¼ cup (60 ml) olive oil
  • 1 whole tomato
  • 1 small head garlic, unpeeled
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 2 tsp (10 ml) harissa
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 pinch ground cinnamon
  • Pomegranate molasses, for serving (optional) (see note)
  • Mint leaves, for serving
  • 1 small confit lemon, rind chopped (see note)

• Tahini Sauce

  • 1 tbsp (15 ml) tahini
  • 1 tbsp (15 ml) water
  • 3 tbsp (45 ml) plain yogurt