Eggplant with Chickpeas and Herbed Yogurt

Here we go, another Ottolenghi eggplant dish, this one with some protein in it for the vegetarians amongst us.
Ingredients:

• 3 large eggplants, cut crosswise into slices 3/4-in/2-cm thick (2 3/4 lb/1.2 kg)
• 1/2 cup/120 ml olive oil
• 1 1/2 cups/240 g soft cooked chickpeas*, plus some of their cooking liquid
• 1 1/2 tsp cumin seeds, toasted and lightly crushed
• 1 small lemon, rind, pith, and seeds removed, flesh coarsely chopped (1 1/4 oz/35 g)
• 1/2 cup/100 g Greek yogurt
• 1/3 cup/10 g mint, coarsely chopped
• 1/2 cup/15 g flat-leaf parsley, coarsely chopped
• salt and black pepper

*If cooking with dried chickpeas, you'll need to start with 1/2 cup/100g to yield 1 1/2 cups/240g of cooked, and make sure you boil them to the stage when they just start to fall apart. If using canned, cook them in their liquid, plus some extra water, for about 30 minutes.

Directions:

1. Preheat the oven to 475 F/250 C. Note: Ottolonghi recommends placing a tray of water at the bottom of the oven to give out steam and prevent the eggplants from drying out.
2. Place the eggplants in a large bowl with 1/4 cup/60 ml of the oil, 3/4 teaspoon salt, and a good grind of black pepper. Mix well, then spread out in a single layer on 1 or 2 baking sheets lined with parchment paper and roast in the oven for about 40 minutes, until golden brown and cooked through. Remove and set aside to cool.
3. Meanwhile, put the chickpeas in a bowl along with the cumin seeds, lemon flesh, 3 tablespoons of the oil, 2 tablespoons of the cooking liquid, 1/2 teaspoon salt, and a good grind of black pepper. Mash roughly using a fork or potato masher, adding a bit more of the cooking liquid if needed to get a thick, spreadable paste.
4. Place the yogurt in the bowl of a small food processor along with the remaining 1 tablespoon olive oil, 2 tablespoons water, the herbs, 1/4 teaspoon salt and some black pepper. Blitz until well combined. You need to be able to drizzle the yogurt, so add a tablespoon or two of water or oil if you need to.
5. To arrange, spread the eggplant slices out on a platter or individual plates. Spoon the crushed chickpeas on top, followed by a drizzle of the yogurt and serve.