Cut your eggplant into quarters, lengthways. Cover the eggplants generously in salt and set aside on a sieve for 2-3 hours. Drain away any excess salt or moisture, and pat dry with a paper towel
Pre-heat the oven to 200°C
Brush eggplants with olive oil. Combine the spices and sprinkle over the eggplant. Sprinkle with salt and pepper, and lay the spiced eggplants on a roasting tray leaving plenty of space in between each piece.
Pop these into the oven, and leave to roast for 30 minutes- flipping and rotating the eggplant pieces halfway through. You'll know they're done once they start to collapse and the surface is slightly caramelised
Drain the chickpeas and set aside to dry. Scatter these on a baking sheet, season with salt and drizzle with olive oil. Add these to the hottest part of the oven to roast in the last 10 minutes of the eggplants roasting- they should turn golden and crispy
Leave the eggplant and chickpeas to cool- roughly 15 minutes. In the meantime, whisk the tahini dressing ingredients together, whisking in the cold water last. Add cold water until your desired consistency is reached- you may need to add more water if the dressing is too thick.
Arrange the eggplants on a serving dish and drizzle with the dressing. Scatter with pomegranate seeds and chopped parsley, and serve warm.