Preheat oven to 400 degrees Fahrenheit. Using a fork, make holes all around the eggplant. Place the eggplant on a tray and put in the oven. Bake for 25 to 30 minutes, until fully cooked and soft (turn eggplant over midway through baking).
In a food processor, pulse cauliflower pieces into small, pea-sized bits.
Heat olive oil in a frying pan. Add cauliflower and sauté for about six minutes. Add salt and pepper. Serve hot or at room temperature.
Spoon chickpeas over the roasted eggplant and sprinkle with paprika.
Serve alongside prepared cauliflower rice, tomatoes, cucumbers, shredded carrots, and avocado.
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.
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Excellent Dish I really enjoyed making and eating this dish. Was easy and had a lot of different flavors and textures. I did make some changes, however, for personal tastes. I wanted more roasted veggies to balance the dish so I:
1) Used cherry tomatoes. I seasoned them with salt and Italian seasonings and then roasted them. You can, of course, use seasoning like cumin or turmeric. They came out great.
2) I also made my own recipe of roasted carrots with honey , butter and garlic.
3) I'm in the States so I know my tahini isn't as good or varied as you have in Israel but I did have some carob molasses which I blended in with the tahini, along with some lime juice, and everyone really liked it. Next time, however, I want to substitute paprika sauce for the tahini. I think it will make this recipe even better.
As a note, you can put the carrots and tomatoes into the oven with the eggplant and they all will be done in 30 minutes. So you don't have to mess around with timing.
As I mentioned, it is a real nice recipe and one I will be serving again.