Grilled Eggplant Stuffed with Chickpeas | RICARDO

Ingredients

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