1. Spoon chickpeas over the roasted eggplant and sprinkle with paprika.
2. Serve alongside prepared cauliflower rice, tomatoes, cucumbers, shredded carrots, and avocado.
3. Place eggplant on plate and cut in center (leave stem attached). Pour tahini into the middle of the eggplant. Using a fork, mix tahini with the soft, hot flesh of the eggplant.